Traditional British Recipe: Eccles Cakes
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two pictures of pastries with raisins on them
thekitchn.com

Traditional British Recipe: Eccles Cakes

Several years ago I was at a local farmer’s market, looking over a baker’s spread, when a small round pastry caught my eye. It was neatly stacked on its fellows, each crimped, golden, and speckled with grains of sugar. What’s that? I asked the amiable proprietor. Even from my side of the table they looked heavy and firm, like little pats of butter. English Eccles cakes! he said, in a rolling British accent.
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The Kitchn

Ingredients

Produce
• 2 cups Currants, dried
• 1/2 cup Golden raisins
• 1 Peel from 2, oranges
• 1 Peel from 2 lemons
Refrigerated
• 1 Egg
Condiments
• 1/4 cup Lemon juice, fresh-squeezed
Baking & Spices
• 4 cups All-purpose flour
• 1 Cinnamon stick
• 1/2 tsp Cloves, ground
• 1 tsp Nutmeg, ground
• 1 tsp Salt
• 1 Sugar, Coarse
Dairy
• 6 tbsp Butter, unsalted
• 1 lb Butter, unsalted
Beer, Wine & Liquor
• 2 tbsp Brandy
Other
• Between 1 and 1 1/2 cups ice water

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