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Thursday, 8 November 2007

Historic Eccles Cakes


You just know when something is worth its weight in gold in the baking stakes, and Eccles cakes are one of them. These little delights have been around since the late 1700’s and were being sold at that time by James Birch from his little corner shop in Eccles, England. Just let your mind wander into the delights of dried fruit & mixed candied peel, soft brown sugar, butter and spice encased in mouth watering buttery puff pastry. This gorgeous delight is what awaits in this bake. I take the easy route and buy my puff pastry these days. Even pastry chefs who have trained in this art have been known to do the same too! My recipe may not be 100% spot on to the original but just as delicious.

Eccles Cakes

Makes about 10

Ingredients
500g (1 lb 2 oz) pack of butter puff pastry, (I used only half and froze the rest)
25g (1 oz) soft butter
25g (1 oz) soft brown sugar
25g (1 oz) mixed candied peel, chopped
50g (2 oz) currants
½ tsp mixed spice
1 egg white
Caster sugar for the topping

You will need 2 baking trays greased or lined with non-stick mats, a round pastry cutter measuring 10cm (4 in).

Method

Preheat the oven to 220°C/fan 200°C/400°F/Gas mark 6.

In a bowl mix the butter, brown sugar, candied peel, currants and mixed spice.

On a lightly floured surface roll out half the quantity of puff pastry (as stated in the ingredients) thinly and cut out 10 circles measuring 10cm (4 in) each.

In the middle of each pastry circle place a teaspoonful of the mixture and draw the edges together to meet the middle and completely seal in all the filling. Turn over so the join is underneath and roll out with a rolling pin until the currants are just showing.

Place onto the prepared baking trays and leave to rest for about 10 minutes in a cool place.

With a sharp knife make three slits on top of each cake, then brush each one with egg white and sprinkle caster sugar over the top.

Place into the preheated oven and cook for about 15 minutes or until golden brown and crisp. Place on a wire rack to cool.

8 comments:

Maria said...

WOW your Eccles Cakes are wonderful and what a lovely write up.

Maria
x

Carolyn said...

mmm - these look lovely - much better than 'shop bought' ones.

Farmersgirl said...

Never been a huge fan of Eccles cakes, but these look lovely and juicy.

Janice

Rosie said...

Hi Maria, many thanks and one recipe I'm sure your hubby will enjoy :)

Hi Carolyn, these were a huge hit and the family have left nothing but a few crumbs lol

Hi Janice, I can vouch that they are lovely and juicy :)

Once again - thank you ladies for calling by and also for your kind comments as always.

Rosie x

Jeena said...

Hey Rosie great eccles cakes it is so funny because I was going to bake some last week but made some sponges instead.....Now I see how delicious yours look I wish I had some pre-made now! Very lovely recipe. :)

Rosie said...

Hi jeena, two good minds think a like *giggle* re-making Eccles cakes ;) I haven't baked these for ages too.

Thank you also for partaking in the Tag I really did enjoy reading and very interesting too!

Thanks also for calling by.

Rosie x

Happy cook said...

Rosie i was going throuh your old cake recipes and saww the ecless cake. Looks delicious.
I remember watching a brittish cooking programme and one of the famous chef was making it with earl greay tea.

Rosie said...

Hi Happy Cook, Oooh I wonder what they'd taste like made with earl greay tea? I bet they would be great!!

Rosie x