ECCLES CAKES
A totally delicious and traditional British cake - 1793 James Birch's shop on the corner of Vicarage Road in Eccles began selling small, flat, raisin-filled cakes. They sold, quite literally, like hot cakes! This is my Grandmother's recipe, which ,compared to the original, holds a more varied dried fruit. Best to double the recipe as you will never have enough to satisfy everyone.
Provided by JoyfulCook
Categories Dessert
Time 40m
Yield 10-12 Cakes
Number Of Ingredients 10
Steps:
- Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
- Gently bring to the boil, simmer for a minute, stirring constantly.
- Set aside to cool.
- Roll out the pastry; cut into squares about 4 inches square.
- Place a heaped dessert spoon of the mixture in the middle.
- Fold pastry over and gently flatten so that they are about half an inch thick.
- Slash gently 2 or 3 times with a knife.
- Bake on a lined tray in a hot oven for about 10 minutes until they are golden brown.
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Alansito El chido
[email protected]Overall, I highly recommend this recipe for Eccles cakes. They're delicious, easy to make, and perfect for any occasion. Give them a try and you won't be disappointed!
Md joshim Ahmed
[email protected]These Eccles cakes make a wonderful gift for friends and family. I often bake a batch and package them up in pretty boxes. They're always a welcome gift and everyone loves them!
Mudasir Shah
[email protected]One of the things I love about this recipe is that you can make the cakes ahead of time and freeze them. This makes them perfect for busy people who don't have a lot of time to bake. Simply thaw the cakes overnight in the refrigerator and then warm t
Nahashon Mburu
[email protected]I love that this recipe is so adaptable. You can use different types of dried fruit, nuts, or spices to create your own unique flavor combinations. I've made these cakes with raisins, cranberries, and even chopped walnuts. They're always delicious!
Jameela Hawkins
[email protected]I only make these Eccles cakes for special occasions because they're so delicious and time-consuming to make. But they're worth the effort! They're the perfect treat to serve at a tea party, baby shower, or any other special gathering.
Janice Macdonald
[email protected]These Eccles cakes have become a family favorite! I make them every year for Christmas and everyone looks forward to them. The kids love the sweet, tangy currants and the adults appreciate the flaky pastry and warming spices. They're always a hit!
Hend Ali
[email protected]I wasn't expecting much from this recipe, but I was pleasantly surprised. The Eccles cakes turned out beautifully and tasted amazing! The currants were juicy and plump, the pastry was flaky and buttery, and the spices were perfectly balanced. I'll de
Tatiana
[email protected]I'm always up for a baking challenge, so I decided to make these Eccles cakes from scratch, including the puff pastry. It was a lot of work, but it was totally worth it! The homemade puff pastry was so flaky and delicious, and it made the cakes even
Phateemah Teejay
[email protected]I decided to get creative with my Eccles cakes and added a teaspoon of grated orange zest to the currants. It gave the cakes a lovely citrusy flavor that perfectly complemented the sweetness of the currants. I also brushed the tops of the cakes with
Meenarh Sakajiki
[email protected]I made these Eccles cakes with whole wheat flour and unrefined sugar, and they were still delicious! The healthier ingredients didn't compromise the flavor or texture at all. I felt good about indulging in these cakes knowing that they were a bit hea
Asadul Islam
[email protected]I had the pleasure of taste-testing these Eccles cakes and they were absolutely divine! The currants were plump and sweet, the pastry was light and flaky, and the spices added a wonderful warmth. They were the perfect accompaniment to a cup of tea. H
Anna Le
[email protected]I love currants, so I was thrilled to try this recipe. The cakes were bursting with juicy, flavorful currants. The pastry was perfectly flaky and buttery. I enjoyed every bite! This recipe is definitely a keeper.
Soviet Kov
[email protected]I'm a novice baker and I found this recipe to be easy to follow. The instructions were clear and concise, and I didn't have any problems making the cakes. They turned out beautifully and tasted even better! I'll definitely be making these again.
Toby Wood
[email protected]These Eccles cakes were a delightful treat! The combination of sweet, tangy currants and flaky pastry was simply irresistible. I especially loved the hint of spice from the cinnamon and nutmeg. They were perfect for a special occasion breakfast or af