Recipe By Norma
Rating
Published Mar 19th
Prep 20m Cook 25m Additional - Ready In 45m
Servings 8 cakes Calories 267.5

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.

Recipe Ingredients

  • 2 tablespoons butter
  • 1 cup dried currants
  • 2 tablespoons chopped candied mixed fruit peel
  • ¾ cup demerara sugar
  • ¾ teaspoon mixed spice
  • ½ (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg white, beaten
  • ¼ cup white sugar for decoration

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
  2. 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. 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. 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. 5 Bake in preheated oven 15 minutes, until golden.

Nutrition Facts

  • Calories 267.5
  • Carbohydrate 31.8 g
  • Cholesterol 7.6 mg
  • Fat 14.6 g
  • Fiber 1.4 g
  • Protein 3 g
  • Saturated Fat 4.8 g
  • Sodium 104 mg
  • Sugar 14.1 g

Reviews

  1. They were way too sweet and not enough spice. Sorry they just did not work out for us.
  2. 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 or the sugar caramel will run out. Also a good idea to bake on parchment - Read more ...
  3. Excellent taste and texture! Brought back memories of the local bakery I used to get these at when I was a child
  4. This was a great recipe love eccles cakes to small though hoped could have made bigger ones!!!
  5. 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 problem but no still no melting. I added the rest of the ingredients as instructed - Read more ...
  6. 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.
  7. 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 delicious. I doubled up on ingredients as I we love them & today I have just two left! My mother & - Read more ...
  8. 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 don't worry if some of the currants show through a little, makes them more authentic!
  9. 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 thrilled when I made some and took them to him yesterday. Both he and my - Read more ...
  10. 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.
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