Eccles Cakes: Classic British Pastry Filled with Spiced fruits
A foolproof method for achieving crisp, golden shells brimming with sweet, spiced fruit.
Eccles Cakes: Classic British Pastries Stuffed with Spiced Fruit
Eccles cakes are a beloved British treat: round, golden pastries filled with a lush mixture of currants, dried fruits, citrus peel, and warm spices. With crisp, flaky exteriors and a sweet, fruity center, these traditional cakes are an iconic feature of British teatime and have charmed generations of pastry lovers. This article explores their origin, what sets them apart, and offers a comprehensive guide for baking the perfect Eccles cake at home.
What Are Eccles Cakes?
Eccles cakes are not cakes in the modern sense, but small handheld pastries made from thin layers of butter-rich puff pastry wrapped around a spiced, sweetened dried fruit filling. Traditionally, the core filling features currants accented by citrus peel, but there are many variations across Britain.
- Size: Small, usually 3–4 inches across, ideal for tea or takeaway snacks.
- Texture: Crisp, flaky pastry with a sticky, slightly chewy fruit interior.
- Flavor: Sweet, buttery, and aromatic from spices and fruit.
- Appearance: Golden-brown, often dusted with sugar and marked by three signature slashes on top.
A Brief History of Eccles Cakes
Eccles cakes trace their origins to the town of Eccles near Manchester, England. They have been enjoyed since at least the late 18th century, with some sources tracing them to 1793 when James Birch began selling them commercially. Their popularity soon spread, becoming a staple in British bakeries, tea rooms, and households. Although traditionally associated with the North of England, Eccles cakes have found their way across the UK and abroad, appreciated for their simple yet irresistible flavor profile.
What Sets Eccles Cakes Apart?
There are similar British treats—Banbury and Chorley cakes, among others—but Eccles cakes have distinct characteristics:
- Encased in puff pastry, not shortcrust.
- Filled with currants (sometimes mixed with other dried fruit), sweetened, and flavored with spice and peel.
- Baked round with three vent slashes.
| Treat | Pastry Type | Primary Fruit | Shape |
|---|---|---|---|
| Eccles Cake | Puff pastry | Currants (plus mixed fruit variants) | Round, with slashes |
| Chorley Cake | Shortcrust | Currants | Flat, round (no slashes) |
| Banbury Cake | Puff or flaky | Currants, citrus peel & spice | Oval |
Essential Ingredients for Eccles Cakes
The classic Eccles cake recipe uses a handful of staple ingredients, each playing a vital role in delivering authentic taste and texture:
- Puff Pastry: All-butter is best—homemade for purists, but good-quality store-bought works well.
- Dried Currants: The defining fruit, but raisins or mixed fruit can work.
- Citrus Zest (Lemon or Orange): Adds brightness to cut through richness.
- Mixed Peel: Candied citrus brings complexity and color.
- Spice (Nutmeg, Allspice, or Mixed Spice): For warmth and depth.
- Demerara or Granulated Sugar: For sweetness and crunchy topping.
- Butter: Used in the filling for richness and for assembling the pastry.
- Egg (for glaze): To give a golden, shiny finish.
Optional Twists
- Some recipes include apple or stem ginger for contrast in flavor and moisture.
- Additions like cinnamon, clove, or even bay leaf can yield unique, aromatic nuances.
Step-By-Step Guide: How to Make Eccles Cakes
1. Prepare the Fruit Filling
- Combine currants (or mixed dried fruit), mixed peel, sugar, spice, and citrus zest in a bowl.
- Add softened butter to coat the fruit and bind the mix together.
- For variations, fold in finely diced apple, stem ginger, or a dash of ginger syrup for extra zing.
- Let the mixture rest—this allows flavors to meld and any added liquid to be absorbed.
What others are reading
2. Roll Out the Puff Pastry
- Lightly flour your work surface.
- Roll pastry to about 3 mm (1/8 inch) thick. Aim for a rectangle to reduce scraps.
- Cut into rounds 3–4 inches in diameter with a sharp cutter or glass. Re-roll scraps to avoid waste.
3. Assemble the Cakes
- Place a generous spoonful of the fruit filling in the center of each pastry round.
- Bring edges up to encase the filling, pinching gently to seal, and flip so seam is underneath.
- Slightly flatten the cake to form a thick disc—take care not to tear the pastry or expose the filling.
- Transfer cakes to a parchment-lined baking sheet.
4. Decorate and Glaze
- Use a sharp knife to cut three slashes on the top of each cake (traditional signature) to vent steam and create an attractive finish.
- Brush cakes with egg wash for shine.
- Sprinkle the tops with demerara or granulated sugar for sparkle and crunch.
5. Bake
- Preheat the oven to 200°C/400°F (gas mark 6).
- Bake for 15–18 minutes, or until the cakes are puffed, crisp, and deep golden brown.
- Some juices may bubble or caramelize on the tray—this adds extra flavor for fans of crispy edges.
- Let cool slightly before serving. Enjoy warm or at room temperature.
Pro Tips for the Perfect Eccles Cake
- Chill your pastry: Cold pastry puffs best—work quickly or chill between steps if it softens.
- Don’t overfill: Too much filling can cause leaks; balance is key.
- Seal securely: Pinch and smooth seams to avoid burst cakes.
- Customize the filling: Adjust fruit and spices to your taste or what’s on hand.
- Sugar sprinkle: Demerara is ideal for crunch and caramel notes, but any coarse sugar works.
Serving Suggestions
- Eccles cakes are perfect alongside a cup of tea.
- Enjoy them with sharp cheese such as Lancashire, Wensleydale, or a mature Cheddar for a classic British pairing.
- Ideal for picnics, lunchboxes, or elegant afternoon teas.
- A light dusting of icing sugar before serving adds festive flair.
How to Store Eccles Cakes
- Best enjoyed fresh, but will keep for up to three days in an airtight container at room temperature.
- Refresh lightly in a moderate oven (150°C/300°F) for 5 minutes to revive crispness.
- Freeze unbaked (assembled) cakes for up to a month; bake from frozen, adding a few extra minutes to the time.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought puff pastry?
A: Yes, a good-quality all-butter store-bought puff pastry is a great shortcut and produces excellent results for Eccles cakes.
Q: What is the traditional filling?
A: The classic filling is mainly currants, with sugar, mixed peel, citrus zest, and a hint of spice—though many versions add other dried fruits, apple, or stem ginger.
Q: Why are there slashes on the top?
A: The three slashes serve two purposes: they vent steam to keep the pastry crisp and prevent bursting, and they are the traditional Eccles cake signature.
Q: Can Eccles cakes be made vegan?
A: Yes, by using vegan puff pastry (choose a dairy-free brand) and substituting butter in the filling with a vegan alternative.
Q: How far in advance can I make Eccles cakes?
A: Up to several hours ahead—they keep well for a few days. For best freshness, bake the same day or freeze unbaked for later.
Classic Eccles Cake Recipe
This recipe yields about 12–16 traditional Eccles cakes.
- 500g (1 lb) all-butter puff pastry
- 100g (approx. 3.5 oz) unsalted butter (for filling)
- 150g (approx. 5 oz) currants or mixed dried fruit
- 75g (approx. 2.5 oz) mixed peel
- 100g (approx. 3.5 oz) demerara sugar (plus more for topping)
- Zest of 1 lemon (and/or orange)
- 1/2 tsp mixed spice or nutmeg
- 1 egg (for glazing)
- Optional: 1 small peeled apple, diced; 1–2 balls stem ginger, minced
- Preheat oven to 200°C/400°F (gas 6). Line a couple of baking sheets with parchment.
- Make filling: Cream softened butter and sugar, then mix in currants, mixed peel, zest, spice, and any optional add-ins.
- Roll out pastry to about 3mm thick; cut rounds 3–4 inches wide.
- Fill each round with a spoonful of fruit mix. Gather edges and seal to form a ball, seam side down.
- Flatten slightly and cut three slashes in the top.
- Brush with beaten egg, sprinkle with sugar, and bake 15–18 minutes until golden and puffed.
- Cool on a wire rack. Serve with tea or cheese.
Variations and Modern Twists
- For extra tang: Add chopped dried cranberries, bilberries, or tart apples to the mix.
- For warming flavor: Stir in ground cardamom or clove with the spice blend.
- For a boozy kick: Soak fruits in a little brandy or rum before mixing (optional; allow to drain before assembling).
- For festive cakes: Sprinkle filling with cinnamon sugar or top finished cakes with a snow of icing sugar before serving.
Key Takeaways
- Eccles cakes are a timeless British favorite, best known for their flaky pastry and sweet, fruity center.
- The classic recipe is flexible— a template for experimenting with favorite dried fruits, spices, and glazes.
- Perfect for teatime, holidays, or any time you crave nostalgic comfort baking.
Similar Articles
Read full bio of Sneha Tete
