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Chocolate Fudge Cake Mix

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Available in Asda, Booths, Morrison's, larger Sainsbury's & Wright's on line - this mix requires only the addition of oil and water. The mix works brilliantly with bread making machines as well as in a 2lb loaf tin in your domestic oven at home or create 12 muffins, 24 cupcakes, bake in an 8" round tin or as a tray bake.

Spiced Fig, Coffee & Hazelnut Cake

Deb's Tips

This is a beautiful looking cake with a wonderful combination of flavours too

customer comments

“Hi I felt the need to contact you. Last week I purchased my very first Wright's cake mixes I got a Carrot cake mix and the Chocolate Fudge mix and I have to say how easy they are to make and they taste absolute beautiful by far the best packet mixes I ever have come across. I just wanted to let you know and say thank you Many thanks ” Michaela


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Carrot Cake Mix
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Wright’s Carrot Cake Mix  500g
Dried Figs (chopped into small pieces)  5
Water    150ml
Hazelnuts (ground)            75g
Natural Yoghurt                100g
Instant Coffee                  4 tsp

Fig Jam                    4-5 tbsps

Butter (softened)                250g
Vanilla Bean Extract Paste 2 tsps
Full Fat Cream Cheese     250g
Icing Sugar                        400g

Fresh Figs                                                2
Hazelnuts (roasted, roughly chopped)    50g
Caramel Sauce                                      100g


Method (Makes 1 cake – 12 portions

1.  Make up the coffee with 75ml boiling water and add the chopped dried figs to soak for 30 minutes.  Then use a hand blender or small processor to form a paste.

2.  Place the cake mix, water, ground hazelnuts and natural yoghurt into a bowl and mix together for 1-2 minutes to form a smooth batter.

3.  Add the chopped figs and coffee paste to the mix, then pour into a well greased         pre-lined large loaf tin.

4.  Bake in a lower half of a preheated oven 170 °C (340°F, Gas Mark 3-4) for approximately 55-60 minutes. Remove from tin after 5 minutes and cool on a wire  rack.

5.  Place the butter, vanilla paste and icing sugar into a bowl and beat until smooth and creamy. Add the cream cheese and blend till smooth.

6.  Transfer the cooled cake onto a chopping board and cut the cake into three equal layers horizontally.

7.  Trim the top of the cake so it will sit flat when inverted on a plate.

8.  Spread the bottom layer with 2 tbsps of jam and some of the icing. Place the middle layer on top and spread with icing and jam. Place the top layer onto the cake.

9.  Using a pallet knife cover the entire cake with a very thin layer of the icing.

10.  Chill for 30 minutes with the remainder of the icing.

11. Decorate the cake with the remaining icing, using a pallet knife to create smooth edges.

12. Thinly slice the figs and place down the middle of the cake overlapping as you go.

13. Sprinkle with the hazelnuts and drizzle with the caramel sauce.