ENGLISH ECCLES CAKE
Provided by Emily Ansara Baines
Categories Cake Dessert Bake Dried Fruit Spice Cinnamon Nutmeg Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Yields 6-8 servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400°F. Thoroughly grease a large baking sheet.
- 2. Melt butter in a small saucepan over medium heat. Stir in currants, fruit peel, white sugar, brown sugar, allspice, nutmeg, and cinnamon. Mix thoroughly until sugar is dissolved and fruit is coated. Remove from heat.
- 3. Roll out thawed pastry on a clean, lightly-floured surface until it is 1/4-inch thick. Cut out eight circles, each roughly 5 inches in diameter; set aside remaining pastry dough for use in other recipes. Divide currant mixture evenly between circles, then moisten edges of pastries with a little bit of milk, fold together, and pinch to seal.
- 4. Turn pastries upside down onto floured surface and carefully roll out to make a wider and flatter pastry. Be careful not to break the dough.
- 5. Brush cakes with beaten egg, then sprinkle with white sugar. Make three parallel cuts across the top of each cake, then place on greased baking sheet.
- 6. Bake pastries in preheated oven for 15-20 minutes or until golden brown. Remove and sprinkle with a little more sugar, then serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Frederick Ricky Ngissah
[email protected]I'm definitely going to try this recipe again. Thanks for sharing!
Jocelyn Salgado
[email protected]These cakes were a bit time-consuming to make, but they were worth it. They're so delicious!
Joy Cormier
[email protected]I've never made Eccles cakes before, but this recipe made it easy. They were a hit with my family and friends.
Alaya Fatima
[email protected]I'm not a huge fan of currants, so I omitted them from the filling. The cakes were still delicious.
Md Shahadat Hossen
[email protected]I had a hard time finding currants, so I used raisins instead. The cakes still turned out great.
Brooke Millin
[email protected]These cakes were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Edwin Saure
[email protected]I love Eccles cakes and this recipe is one of the best I've tried. The filling is the perfect balance of sweet and tart.
Bello Ayomide
[email protected]The recipe was easy to follow and the cakes turned out great. I'll definitely be making these again.
Mosharaf Haqyar
[email protected]These were delicious! I made them for a party and they were a huge success. Everyone loved them.
Mattieu Wynter
[email protected]I've made these cakes several times now, and they're always a hit. The filling is so delicious and the pastry is perfect. I highly recommend this recipe!
Jesse Ayala
[email protected]These Eccles cakes were an absolute delight! The pastry was flaky and buttery, and the filling was sweet and gooey. I especially loved the hint of cinnamon and nutmeg in the filling. I will definitely be making these again.