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Eccles Cake Recipe

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60g butter
125g granulated sugar
150g dried mixed fruit
50g glacé cherries, chopped
50g blanched almonds, chopped
Finely zested rind of 1 orange
1 level tsp ground cinnamon
375g packet all-butter puff pastry
Milk, for glaze

Eccles Cake Recipe


Here’s for you the yummy, simple and delicious Eccles Cake Recipe. So just go and grab this recipe now!



Set the oven to 220°C/425°F/Gas Mark 7.


To make the filling: Melt the butter. Reserve 1 level tbsp granulated sugar and add the rest to the butter, and stir in the dried mixed fruit, glacé cherries, almonds, orange zest and cinnamon.


Roll out the puff pastry as thinly as possible and use the cutter to cut out rounds of pastry. Brush water around the edge of the pastry, then place 2 teaspoons of the filling in the centre of each. Gather up the edges to completely enclose the filling.


Roll out each little parcel to give a flattish round, about 7cm in diameter — the fruit should just start to show through the pastry. Make 4-5 slashes in the top of each cake, then place on the lined baking sheets. Repeat to use up the pastry trimmings and filling. Brush the top of each cake with milk and sprinkle a little reserved sugar over each.


Bake cakes in the centre of oven for 15-20 mins, swapping the position of the trays in the oven, if the top ones are browning more quickly than the lower ones. Remove the baking trays from the oven and transfer cakes on to a wire rack to cool. Serve the cakes warm or cold.


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