Eccles Cakes – a delicious recipe with butter, currants, demerara sugar, mixed spice, pastry, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
2
In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
3
On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
4
Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
5
Bake in preheated oven 15 minutes, until golden.
279
kcal
Calories
8
g
Fat
50
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons butter, 1 cup dried currants, 2 tablespoons chopped candied mixed fruit peel, 3/4 cup demerara sugar, and more.
Yes, Eccles Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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