Waitrose Cherry Madeira Cake350g

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Waitrose Cherry Madeira Cake
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£2.30(65.7p/100g)2.30
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A moist cake with glacé cherries

per 100g

Energy

1524kJ
362kcal

Per Portion/per 50g serving

Energy

762kj
181kcal

9% RI

Fat

5.90 g

8% RI

Saturates

2.70 g

14% RI

Sugars

21.20 g

24% RI

Salt

0.12 g

2% RI

RI = % of your daily reference intake

GLACÉ CHERRIES (46%) (cherries, corn glucose fructose syrup, colour anthocyanins, acidity regulator citric acid, preservative sulphur dioxide), pasteurised free range egg, FORTIFIED WHEAT FLOUR (wheat flour, calcium carbonate, iron, niacin, thiamin), SALTED BUTTER (butter (milk), salt), sugar, invert sugar syrup, rapeseed oil, humectant vegetable glycerine, preservatives potassium sorbate and calcium propionate, tartaric acid, flavouring, maize starch.

Allergy Advice
Allergy Advice For allergens, including cereals containing gluten, see ingredients in bold May also contain nuts and peanuts.

Typical values as sold. This pack provides 7 servings. Contains 7 Servings

Typical valuesper 100gper 50g serving
Energy1524kJ762 kJ
Energy362kcal181 kcal
Fat11.7g5.9 g
Of which Saturates5.4g2.7 g
Carbohydrate60.7g30.4 g
Of which Sugars42.3g21.2 g
Fibre1.4g0.7 g
Protein2.8g1.4 g
Salt0.23g0.12 g

Origin Information

Additives

  • This product contains Additives
  • This product contains Natural Colourings
  • This product contains Natural Flavourings
  • This product contains Preservatives
  • Sulphites and Sulphur Dioxide are present in this product but the total level in the product as sold is less than 10 mg/kg

Lifestyle

  • This product is suitable for Vegetarians

Recycling

ComponentMaterialRecyclable
label-gluedPaper
caseCardboard
filmPolypropylene
linerCardboard

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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