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Traditional Eccles Cakes

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One of Britain’s most famous and beloved pastries, these traditional Eccles cakes are delightfully flaky and packed with a mixture of sweet currants, candied citrus peel and spices.  Get ready to experience one of the most delicious pastries you’ve ever tasted!  A thoroughly authentic Eccles Cakes recipe.

eccles cakes recipe best traditional authentic currants pastry british english

The Eccles Cake is practically a British institution.  And one of its tastiest at that.  And while sadly far too many of Britain’s other centuries-old recipes have been long lost and forgotten, the Eccles Cake, most fortunately, has continued on.

These delicious pastries really take me back to the years I lived in England.  Though at the time I had only had the store-bought versions, they nevertheless made a lasting impression.  Now every time I enjoy one of these exquisite homemade Eccles cakes I’m immediately transported back to the country I call my second home.

What Are Eccles Cakes?

If you’ve never heard of them, Eccles Cakes are small, round cakes made from flaky pastry that is filled with dried currants, candied lemon, orange zest, sugar and spices that commonly include cinnamon, nutmeg, allspice and cloves.  The cakes are topped with a sprinkling of sugar and then baked to flaky, golden perfection.  They’re traditionally enjoyed with a cup of tea and accompanied by Lancashire cheese for a sweet-savory combination.

Similar to Eccles cakes are two other traditional British pastries: Banbury cakes (oval-shaped) and Chorley cakes (flatter and using shortcrust pastry).

Where Did Eccles Cakes Originate?

Eccles cakes date back to at least 17th century England.  A popular pastry even then, they eventually fell under the stern and disapproving glare of the Puritans. Inappropriately indulgent, sinfully tempting to the human soul, and inciting revelry at community events known as Eccles Wakes, the Puritans banned both Eccles cakes and mince pies (also containing currants). As legend goes, Oliver Cromwell himself made a public example of the deviant pastries by instating an act of Parliament that threatened imprisonment for anyone found eating an Eccles cake.

(Had he eaten them occasionally he probably would have been a far happier, and undoubtedly more congenial, man.)

portrait of oliver cromwell

He died just a few short years later from a urinary infection.ย  (Serves you right, ye olde git, for taking away our Eccles cakes!)

Fortunately Cromwell’s Puritan reign of culinary terror ended and the Restoration saw the triumphant return of the Eccles cake. (Though they remain something of a societal menace with an increase in house fires attributed to them.ย  A British newspaper reported that these fires are due to microwaving Eccles cakes too long – the sugar on the outside bursts into flames if overheated.ย  So just be careful when you reheat them – we don’t want another ban placed on them!)

Eccles cakes are named for the town of Eccles in Lancashire, England, now classified as a town in the City of Salford, Greater Manchester.

old map of lancashire england

Though their origin long predates him, it was James Birch who became the first person to sell Eccles cakes commercially in 1793 in the Eccles town centre.  Their popularity continued to grow and they were even being exported to the West Indies and to the United States as early as 1818.

eccles england lancashire
Eccles Town Hall

Eccles cakes continue to be produced commercially and sold worldwide.  The factory that makes Real Lancashire Eccles Cakes is located just 5 miles down the road from the pastry’s birthplace and, 75 years later, it’s the world’s largest producer of Eccles cakes.

These store-bought cakes are one of the few rare exceptions of pre-packaged, commercially sold pastries that actually taste pretty darn good.  That’s because while they’re mass-produced, they’re largely handmade.

store-bought Lancashire eccles cakes

But as enjoyable as these store-bought Real Lancashire Eccles cakes are, nothing – and I mean nothing – beats the flavor and texture of homemade Eccles cakes.

If you’ve tried but have never cared for Eccles cakes, you must try these homemade ones.  You’ll likely change your mind.  And if you’ve always loved Eccles cakes, after trying these I’m confident you’ll love them even more.

eccles cakes recipe best traditional authentic currants pastry british english

How to Make Eccles Cakes

The quality of the pastry is absolutely key.ย  It’s not puff pastry, but it is flaky pastry.ย  The texture is somewhere in between puff and shortcrust pastry.ย  The dough of the Eccles cake is delightfully flaky, and if you want it especially delicate and flaky, substitute a little lard for some of the butter (see my tutorial on How to Make Lard).

The other key to a great Eccles cake is using a generous amount of filling.  When you bite into an eccles cake you shouldn’t get a mouthful of dough.  The ratio should be roughly 60% pastry and 40% filling.  When you bite into an eccles cake you should simultaneously experience the gentle crackle of the flaky pastry along with the soft and sweet chewiness of the currants.  Currants are also known as “zante raisins” which are much smaller than regular raisins.  Regular raisins are extremely (too much so) sweet and squishy while zante raisins are a bit tangier, chewier and firmer and won’t become mushy-wet like raisins.

eccles cakes recipe best traditional authentic currants pastry british english

Eccles Cakes Recipe

Let’s get started!

NOTE:  To save time both the pastry dough and the filling can be made days in advance and kept chilled. 

To make the pastry dough:

To make the pastry dough:  Place the flour, salt and cubed butter in a food processor (alternatively this can be done by hand) and pulse until the mixture resembles coarse breadcrumbs.

making pastry dough for eccles cakes

Gradually add the ice cold water and pulse just until the dough comes together (only add as much water as needed).  Do not overdo this as maintaining the flecks of butter is critical to achieving a flaky pastry.

adding water to flour mixture

Turn the dough out onto a floured work surface and roll it out into a rectangle about 1/2 inch or so thick.

rolling out the pastry

Fold each end of the dough into the middle with one end overlapping the other.

folding the pastry dough

Rotate the dough 90 degrees and repeat all the steps. Wrap the dough in plastic wrap and chill for 20 minutes. Repeat the steps again, wrap the dough and chill for at least one hour before using. Can be made several days in advance.

wrapping the pastry dough

To Make the Filling:

Melt the butter in a medium saucepan and add all remaining ingredients except for the egg white and demerara sugar.  Turn off the heat and stir in the rum.  Let the filling sit for at least 3-4 hours before using or overnight.

The filling can be made a few days in advance.  If refrigerated, let the filling sit at room temp for at least 30 minutes before filling the Eccles cakes.

making the filling for eccles cakes

To Assemble the Eccles Cakes:

I’m presenting two ways to cut out and fold the pastry:  Round and square.  Round is most commonly how it’s done but I personally prefer the square route.  Even though some of the cakes may not turn out as perfectly round (because you’re having to tuck under the edges and shape the cakes round), I prefer square for two reasons:  1) You can fully customize the size (you’re not limited to the particular size of your round cutter) and 2) you use up all the dough this way, there’s no waste.  Use whichever method you prefer.

Two Ways:  Round or Square

Flour a work surface and roll the pastry out to between 1/8 and 1/4 inch thickness.  Per your preference, either cut out rounds or squares.  Typical size is about 3.5 inches across.  This will yield about 10 Eccles cakes.

cutting out the pastry dough

Two Ways:  Round or Square

Place the dough cutouts on a lined baking sheet.  Place as much filling on the cutouts as you can while leaving an adequate edge all around them to properly seal the pastries.

placing filling on the pastry sheets

Two Ways:  Round or Square

Lightly brush the edges with water.

brushing pastry with egg wash

Going Round:

Gather up the edges towards the center, pressing them gently together to seal.

forming the pastry dough

Going Square:

Fold each corner in towards the center and then gently press the edges to seal them.  Bend the bend the corners in towards the center to create a round shape.  Turn the pastry over with the sealed edges on the bottom and further shape it into a round.

crimping the pastry dough

With the sealed edges on the bottom and the smooth surface on the top, gently press the cakes to slightly flatten them.  Don’t press so hard that the currants break through the dough.  Use a sharp knife to cut three parallel slits in the dough.

cutting slits in dough

Brush with egg white and sprinkle with demerara sugar (can substitute cane sugar, or regular granulated sugar)

brushing with egg whites sprinkling with sugar

In an oven preheated to 375 degrees F, bake the Eccles cakes for 15-20 minutes or until golden brown.  Transfer to a wire rack to cool until just warm.

baking eccles cakes

Eccles cakes are best eaten a little warm.  You can reheat them in the microwave.

Traditionally enjoyed with a cup of tea and accompanied by an aged, crumbly cheese (e.g., Lancashire, English cheddar) for a sweet-savory combination.

Enjoy!

eccles cakes recipe best traditional authentic currants pastry british english

For more delicious British & Irish treats try our:

And learn how to make your own Golden Syrup!

eccles cakes recipe authentic traditional British English

Traditional Eccles Cakes

One of Britain’s most famous and beloved pastries, these traditional and authentic Eccles cakes are delightfully flaky and packed with a mixture of sweet currants, candied citrus peel and spices.  Get ready to experience one of the most delicious pastries you’ve ever tasted!
5 from 91 votes
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine British
Servings 14 Eccles cakes
Calories 403 kcal

Ingredients
 
 

Instructions
 

  • To make the pastry dough:  Place the flour, salt and cubed butter in a food processor (alternatively this can be done by hand) and pulse until the mixture resembles coarse breadcrumbs.  Gradually add the ice cold water and pulse just until the dough comes together (only add as much water as needed).  Do not overdo this as maintaining the flecks of butter is critical to achieving a flaky pastry.  
  • Turn the dough out onto a floured work surface and roll it out into a rectangle about 1/2 inch thick. Fold each end of the dough into the middle with one end overlapping the other. Rotate the dough 90 degrees. Repeat all the steps. Wrap the dough in plastic wrap and chill for 20 minutes. Repeat the steps again, wrap the dough and chill for at least one hour before using. The pastry dough can be made a few days in advance or frozen.
  • To make the filling:  Melt the butter in a medium saucepan and add all remaining ingredients except for the egg white and demerara sugar.  Turn off the heat and stir in the rum.  Let the filling sit for at least 3-4 hours before using or overnight.  The filling can be made a few days in advance.  If refrigerated, let the filling sit at room temp for at least 30 minutes before filling the Eccles cakes.
  • To assemble the Eccles cakes: Flour a work surface and roll the pastry out to between 1/8 and 1/4 inch thickness.  Per your preference, either cut out rounds or squares.  Typical size is about 3.5 inches in diameter. 
    *SEE BLOG POST PICTURES for instructions on making the square version of the cutouts (they’re more customizable and don’t waste any dough). 
    Place the dough cutouts on a lined baking sheet.  Place as much filling on the cutouts as you can while leaving an adequate edge all around them to properly seal the pastries.
    Lightly brush the edges with water.
    Gather up the edges towards the center, pressing them gently together to seal.  Turn the cakes over with the sealed edges on the bottom.
    With the sealed edges on the bottom and the smooth surface on the top, gently press the cakes to slightly flatten them.  Don’t press so hard that the currants break through the dough.  Use a sharp knife to cut three parallel slits in the dough.
    Brush with egg white and sprinkle with demerara sugar (can substitute cane sugar)
  • Preheat the oven to 375 degrees F.  Bake the Eccles cakes for 15-20 minutes or until golden brown. Transfer to a wire rack to cool until just warm.
    Eccles cakes are best eaten a little warm. You can reheat them in the microwave.
    Traditionally enjoyed with a cup of tea and accompanied by an aged, crumbly cheese (e.g., Lancashire, English cheddar) for a sweet-savory combination.

Notes

NOTE:ย  To save time both the pastry dough and the filling can be made days in advance and kept chilled. I like to double or triple this pastry dough and freeze it so I always have it on hand.ย  Just thaw (but keep chilled) and use as directed.

Nutrition

Serving: 1Eccles cakeCalories: 403kcalCarbohydrates: 46gProtein: 3gFat: 19gSaturated Fat: 11gCholesterol: 60mgSodium: 338mgPotassium: 190mgFiber: 2gSugar: 27gVitamin A: 720IUVitamin C: 0.7mgCalcium: 34mgIron: 2mg
Keyword Eccles Cakes
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet December 8, 2018

Eccles Town Hall image courtesy D.A. Howcroft via CC 3.0 licensing, image altered from original

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 91 votes (57 ratings without comment)

86 Comments

  1. Excellent information shared with this recipe Easy to follow steps and while involved, it was easy to space out the work over a couple of days. I made the lemon and orange rind a couple of days in advance. It wasn’t difficult at all.
    Delicious recipe! !Next time I will grate the rind get consistent tiny pieces.
    I made these for a special friend and they were a hit!

  2. I was just in England and looked for Eccles Cakes, finally finding them in Liverpool at M & S. I wrote a song about them! Here are the words.

    ECCLES CAKE (Hali Hammer)

    Eccles Cake, Eccles Cake, I need to find an Eccles Cake,
    I donโ€™t care how long it takes – I want an Eccles Cake!

    Iโ€™ve been reading Maisie Dobbs, Private Eye one of her jobs
    When she wants something to eat – Eccles cake is her treat

    Maisie lives in London Town, a World War heroine of renown
    The greatest pleasure she knows, hands down
    Is eating an Eccles cake

    Iโ€™d never heard of one before Maisie opened up that door
    But now I wanted to embrace – what they were and how they tasted. (Chorus)

    Took a trip to Liverpool – Stayed at the Hard Dayโ€™s Night Hotel
    Eric, who worked there, knew them well – M & S down the block had them to sell

    There they were right on the shelf – I was quite beside myself
    Got to our room and tore away the packaging on that Eccles Cake

    Butter puff pastry, sugar glaze – Currant filling, I was amazed
    What a fluffy, chewy food – Eccles Cakes are oh so good!

    Eccles Cake, Eccles Cake, I found me an Eccles Cake,
    There it was, fully baked – I ate an Eccles Cake!

    Now when reading that good book I know why Maisie was so hooked
    I enjoyed a tasty treat – Eccles cakes are so good to eat!

    I had a moment of ecstasy – pure enjoyment there for me
    I had a grin spread across my face – eating that Eccles Cake

    Eccles Cake, Eccles Cake, I found me an Eccles Cake,
    I didnโ€™t care how long it took.
    I had one like in the book

    Eccles Cake, Eccles Cake, I found me an Eccles Cake
    Now I know just what it takes
    To find and eat an Eccles Cake!

    1. That was so fun, Hali, thanks so much for sharing your delightful song lyrics! I’m happy you finally found them and that your search was well rewarded. Funny timing, we’ll be in Liverpool in about 3 weeks! :)

  3. I made these and had to improvise but they taste so good!! Next time I make them I will buy puff pastry and use that…..it should be better than my pastry…..lol. My Grandma used to make these and have been trying to find a recipe for years!! Thank you!

  4. These are a favourite. I successfully made a batch and they were loved. Today I am making a double batch. Itโ€™s much easier after having made large amount of candied peels previously and some rendered lard. The filling is made now working on the dough. Iโ€™m not sure how well they freeze (obviously better fresh) but worth finding out. Thank you sincerely for such a delicious and easy to follow recipie!!

  5. I have a question about the flour by weight . I tared the container and 350g is slightly over 2 cups of flour! Do I go by volume or weight?
    Thanks

    1. Measuring out a cup of flour and weighing it is always tricky because the weight will vary depending on how compacted the flour is. 1 cup of all-purpose flour is generally considered to be about 120 grams. I ran the ingredients through the 3rd party software again in the recipe card and it was a little off, it should be a total of 400 grams.

  6. Non-Brit planning to try this, I have a question about dried currants. See, they’re not really a thing in my country, so I don’t know what they’re supposed to be like. I did find some specialized shop that sells them, but they’re really hard, not like, say, raisins, that you could eat as they are. I wonder if they’re supposed to be like that and will soften in the filling as it is, or if I should additionally rehidrate them a bit, to soak or to rinse them?

    1. Hi Nyctereutes, yes, dried currants are hard; they’re not soft and plump like raisins but they will be soft in the final product. In Step 3 of the recipe you’ll let them soak for a few hours or overnight before baking.

  7. Question about filling ingredients… your summary mentions “grated orange peel” but no measurement amount for grated orange peel is listedโ€”only the candied peels. I see grated peel in your picture above, so it appears you do include it in your filling mixture. Please let us know how much grated orange peel you recommend. Thank you!

  8. i have always wondered what on earth an eccles cake was – thank you for posting this – i live in New Zealand – my grandfather was English from Yorkshire – Sowerby Bridge – as kids mum would make this and we always – always – called in fly pie – we loved it and i want to make it so much

  9. Thought I’d give you a chuckle today…I’m not a baker and definitely not a pastry chef….but always willing to give it a go as…………. I LOVE eccles! Worked out not too badly!! yeh!!

    I cut the eccles too small ………so after 14 rounds I had half of everything left over!!
    Decided to take the easy way out… rolled the dough and made 11 tarts with little lids!!
    Sampled the the eccles….pastry is lovely and filling is perfect…lol…just not quite enough!!!
    (ps………made my own peel !!)
    Thanks for sharing…..I’ll give these another go!!