The famous sweet cake from Trang is a hit throughout Thailand. Guest blogger and award-winning travel writer and photographer Roderick Eime tries this delicacy. When Kuhn Yee Keng was just 19 years old, he started baking cakes in his parents' kitchen in Trang. In 1956, the busy kitchen painstakingly produced only 20 cakes a day by hand. Today, 60 years later, his delicious fruit cakes are sought after all over Thailand, not just in his home province of Trang.

Kuhn Yee now operates five branches in Trang and produces up to 800 cakes on a busy day. He is supported by family members who often have to transport the finished cakes from one branch to another during peak times.

“Because we don’t soak them in rum like many traditional fruitcakes,” Kuhn Yee explains to me about my guide Suree, “they taste best within three days, but can stay fresh for up to a week.”

Because it is made without alcohol, the cake is also attractive to the large Muslim population, which lives predominantly in the south of the country.

While the recipe was once a closely guarded secret, Kuhn Yee now gladly shares his famous recipe in one of his many television appearances on Thai television.

The main ingredients include eggs, sugar, butter and pureed fruits such as mango, tomato, plum, raisins, banana and nuts such as cashew nuts.

These famous “Tasty Bake” cakes can be enjoyed at any time of year, but go particularly well with tea or coffee.