Eccles Cakes

Eccles Cakes

9

"From the North of England, these cakes are pastries, a sweet and spicy mixture in a puff pastry case with a shiny coating -- best eaten straight from the oven."
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Ingredients

45 m servings 268 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9

Fab recipe,turn out exactly as they should. For those who haven't made them before, when you turn them over to roll them, only give a few little gentle rolls, they should not be too big, and do...

This is a super recipe! Our family is from the North of England and my father used to love these when he was younger. Since 1947 when he came to Canada he has only had them rarely so he was th...

Fabulous!!! Eccles cakes are a huge hit in my house - maybe it's because I live in the North of England (Yorkshire). Anyway, I didn't have any mixed spice & guess what....they were truly delicio...

Eccles Cakes are one of my favorite sweets to buy when I'm in England and these certainly satisfy me here! Using the puff pastry makes this an easy recipe.

I made these as a gift for some British friends and they raved about them. Saved a couple for me and my husband and they were delicious.

These turned out delicious, but I really need some help as I have no idea where I went wrong. First of all I couldn't get the demerara sugar to melt. I added extra butter to see if that was the ...

Excellent taste and texture! Brought back memories of the local bakery I used to get these at when I was a child

This was a great recipe, love eccles cakes, to small though, hoped could have made bigger ones!!!

Same recipe i use but i make more like 40 at a time. If the sugar doesn't melt with the butter don't worry, it will melt when you cook them. Make sure to seal the pastry well on the underside ...