Kendal Mint Cake He had previously made and distributed types of toffee, but he decided to instead concentrate on mint cake. In 1966, the firm moved to a location in the Cross Lane area of Kendal. Wilson's was licensed to sell a Beatrix Potter range of sweets. As of 2007, the factory was run by the grandson of James, Andrew Wilson, and mint cake was no longer the major product of the company as chocolate confectionery took up 90% of orders. After moving from Kendal to Holme in 2013, it was reported in 2016 that the company had closed down. Kendal Mint Cake
Gooey butter cake butter: a bakers' gooey butter and a cream cheese and commercial yellow cake mix variant. It is believed to have originated in the 1930s. The St. Louis Convention & Visitors Commission includes a recipe for the cake on its website, calling it "one of St. Louis' popular, quirky foods"; the recipe calls for a bottom layer of butter and yellow cake batter, and a top layer made from eggs, cream cheese, and, in one case, almond extract. The cake is dusted with confectioner's sugar before being served. The cake is best eaten soon after baking it. It should be served