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Eccles cakes originated in Eccles, Lancashire (just outside Manchester)

Frozen flaky pastry

2 TBSP butter

2 TBSP brown sugar

3/4 cup currants

2 TBSP chopped mixed candied peel - optional

Pinch nutmeg

Pinch allspice

1 beaten egg white

Sugar to sprinkle

Heat oven to 425* F

Stir sugar into melted butter.

Add currants, peel, nutmeg and allspice.

Roll out pastry very thinly and cut 6" rounds with a saucer.

Heap filling in the middle of each round.  Makes about 8 - 10 cakes - divide the filling between them.

Dampen the edges, draw up the pastry over the filling, pinch together, turn over and flatten with rolling pin until a few currants just show through.

Make three cuts on top of each cake.

Brush with egg white and sprinkle with sugar.

Place on baking sheet and bake for 15 minutes or until golden.


These delicious cakes have been made in the town of Eccles for centuries. The first week of September was traditionally the time of the Eccles Wake, when the cakes were sold.

They must be good because they were banned by the Puritans!  The people of Eccles danced on the green at the Eccles Wake, so the Puritans forbade the eating of eccles cakes at religious festivals.  Fortunately for future generations, they ignored the embargo and continued to secretly bake and eat them!

This is Ye Olde Thatche Eccles Cake Shop in 1904, at the center of Church Street in Eccles . . .

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