1kg - Wright's Ginger Cake Mix 120ml - Vegetable Oil 400ml - Water    METHOD:  Place water & oil into a mixing bowl then add the cake mix. Blend together and mix to a smooth batter for 1 minute using an electric mixer or 1 - 2 minutes using a hand whisk. Place the batter into 2 large (2lb) loaf tins that are either well greased or paper lined. Bake off as required - (see guidance notes).   GUIDANCE NOTES: Loaf Cake Tin  Scaled at 750g (1lb 10½ oz) - Bake at 180°C (360°F), Gas Mark 4 for 45 – 60 minutes.

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“Many thanks for your speedy response. Regards Maureen Tozer. ”

Maureen Tozer

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Dextrose, Maltodextrin, Whole Dried Egg, Cellulose Fibre, Rapeseed Oil, Skimmed Milk Powder, Raising Agent: E500, E501, Spices, Flavouring, Emulsifier: E471, E475, Salt.

Typical Values                                           As Sold Per 100g

ENERGY                                                    1538kj / 364kcal
FAT                                                             6.2g
(of which Saturates)                                1.4g
CARBOHYDRATE                                  69.4g
(of which Sugars)                                    37.7g
FIBRE                                                       5.5g
PROTEIN                                                 8.1g
SALT                                                         1.3g

For all allergens. including cereals containing gluten see ingredients in bold.