If you’ve never experienced the joy of fresh-baked Eccles Cakes, let me be the friend who finally convinces you! These charming British pastries combine flaky puff pastry with a sweet, spiced currant filling that’s impossibly fragrant and moreish. There’s something magical about the caramelized sugar on top and the way warm currants mingle with the buttery layers. Eccles Cakes are as perfect for afternoon tea as they are for a special homemade dessert, and once you taste them fresh from your oven, there’s absolutely no going back to store-bought.
Ingredients You’ll Need
One of my favorite things about Eccles Cakes is how straightforward the ingredient list is. Each item here plays a key role, from the rich pastry to the zing of candied peel, and they come together for a taste that’s unforgettable yet beautifully simple.
- Unsalted butter: The creamy richness of this butter binds the filling and creates an irresistible melt-in-your-mouth texture.
- Dried currants: Tiny and plump, they offer sweet, tangy bursts throughout every bite.
- Demerara sugar: Its caramel-like notes make the filling taste deep and old fashioned in the best way.
- Candied mixed fruit peel: Adds unexpected citrusy brightness that lifts and balances the filling.
- Mixed spice: This warm blend of cinnamon, nutmeg, and cloves turns the flavor profile into a cozy hug.
- Frozen puff pastry: Your shortcut to layers upon layers of crisp, golden magic—don’t skip thawing as directed!
- Large egg white: A simple brush of egg white ensures a beautifully glossy, golden top.
- White sugar (for decoration): A sprinkle on top caramelizes and provides a delightful sugary crunch.
How to Make Eccles Cakes
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 425 degrees F (220 degrees C). Sprinkle your baking sheet lightly with water. This step might seem quirky, but it actually helps prevent the Eccles Cakes from sticking and encourages a beautifully crisp bottom.
Step 2: Cook the Filling
Melt the butter in a small saucepan over medium heat. Add the currants, demerara sugar, candied fruit peel, and mixed spice, stirring gently until the sugar has dissolved and the currants are beautifully glossy and fragrant. Take it off the heat immediately after—overcooking will make the fruit tough.
Step 3: Roll and Cut the Pastry
Lightly flour your work surface and roll the puff pastry to about 1/4 inch thick. Using a saucer or a round cutter, slice out eight circles approximately 5 inches across. The more consistent you are with your pastry circles, the more evenly your Eccles Cakes will bake.
Step 4: Fill and Shape
Spoon the fruit mixture evenly onto the center of each pastry circle. Moisten the edges lightly with a bit of water, then pull the edges up over the filling, pinching gently to seal them shut. Flip each cake over, seam-side down, and carefully flatten with your hands to widen and slightly flatten each one—gentle hands here will guard against pastry tears.
Step 5: Finish and Bake
Brush each cake with beaten egg white, then sprinkle generously with white sugar for sparkle and crunch. Make three parallel cuts across the top of each cake with a sharp knife—these are more than tradition, they’re essential for allowing steam to escape. Arrange the Eccles Cakes on your prepared baking sheet and bake in your preheated oven for about 15 minutes, or until deep golden brown.
How to Serve Eccles Cakes
Garnishes
I love serving Eccles Cakes with just a final sprinkle of extra sugar for a tiny bit more sparkle. If you want to dress them up a little, a fine dusting of powdered sugar provides a pretty contrast, or top each cake with a single strip of candied peel to echo the flavors inside.
Side Dishes
Traditionally, Eccles Cakes absolutely shine alongside a hot cup of tea—Earl Grey or English Breakfast will both do marvelously. For a full-on treat, pair them with a scoop of softly whipped cream or vanilla ice cream, especially while the cakes are still just-warm from the oven.
Creative Ways to Present
For a festive dessert plate, slice your Eccles Cakes in half and layer with a heap of seasonal berries. Alternatively, stack mini Eccles Cakes for a fun afternoon tea tower, or serve them bite-sized as canapé-style sweets at your next gathering. However you present them, their warm, spiced aroma is all the invitation your guests will need.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Eccles Cakes (though it’s rare in my house!), let them cool to room temperature before placing in an airtight container. They’ll stay fresh at room temp for up to three days, but are truly best enjoyed within the first 24 hours.
Freezing
To freeze Eccles Cakes, allow them to cool completely, then wrap each individually in plastic wrap and store in a freezer-safe bag. They’ll keep well for up to two months, and taste nearly as lovely as fresh once reheated.
Reheating
To revive that tempting, just-baked magic, preheat your oven to 350 degrees F (175 degrees C) and bake the Eccles Cakes straight from the fridge or freezer until warmed through and crisp again—typically around 5-8 minutes from fresh, closer to 12 from frozen.
FAQs
What are Eccles Cakes and how are they different from other pastries?
Eccles Cakes are a classic British pastry filled with a spiced currant mixture, wrapped in flaky puff pastry and topped with crunchy sugar. Unlike turnovers or Danish pastries, Eccles Cakes are notably smaller, round, and have a distinctive sweet-spicy filling that sets them apart from other similar treats.
Can I use other dried fruits instead of currants?
Absolutely! While currants give traditional Eccles Cakes their signature flavor, you can substitute with raisins, sultanas, or even finely chopped dried cranberries if you prefer. Mix and match as desired to suit your tastes.
Is it okay to make Eccles Cakes with homemade pastry?
Definitely! If you love the challenge, try making your own puff pastry for Eccles Cakes. Just be sure to keep it very cold to maintain the flaky layers, and follow the same rolling and cutting instructions for consistently lovely results.
Do Eccles Cakes have to contain mixed spice?
While the mixed spice gives Eccles Cakes their classic warm, fragrant flavor, you can experiment with cinnamon or nutmeg alone if you don’t have a spice blend. Feel free to tailor the spices to your personal preference.
Can I prepare Eccles Cakes in advance for a party?
Yes! Prepare and shape the cakes, then refrigerate them on a parchment-lined tray for up to 24 hours before baking. This little rest helps the pastry get even flakier, and you can bake them off fresh just before your guests arrive.
Final Thoughts
Once you bake your first batch of Eccles Cakes, I have a feeling they’ll become a regular treat in your home—there’s just something irresistible about their old-fashioned British charm. So gather your ingredients, invite a friend over, and share the simple pleasure of warm, fragrant Eccles Cakes straight from the oven. Happy baking!
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Eccles Cakes Recipe
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Eccles Cakes are classic British pastries filled with a mixture of currants, sugar, and spice, all encased in flaky puff pastry. These sweet treats are perfect for tea time or as a delightful dessert.
Ingredients
Pastry:
- 2 tablespoons unsalted butter
- 1 cup dried currants
- ¾ cup demerara sugar
- 2 tablespoons chopped candied mixed fruit peel
- ¾ teaspoon mixed spice
- ½ (17.5 ounce) package frozen puff pastry, thawed
- 1 large egg white, beaten
- ¼ cup white sugar for decoration
Instructions
- Preheat and Prepare: Preheat the oven to 425 degrees F (220 degrees C) and sprinkle a baking sheet with water.
- Melt Butter and Prepare Filling: Melt butter in a saucepan, then add currants, demerara sugar, fruit peel, and mixed spice. Stir until well coated, then remove from heat.
- Roll and Fill Pastry: Roll out the pastry and cut into circles. Divide the fruit mixture, seal the edges, and shape the cakes.
- Egg Wash and Sugar Topping: Brush each cake with egg white, sprinkle with white sugar, make cuts on top, and transfer to the baking sheet.
- Bake: Bake in the preheated oven until golden brown, about 15 minutes.
Notes
- You can serve these Eccles Cakes warm or at room temperature.
- Feel free to customize the filling with your favorite dried fruits or spices.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
