Bake the Best Eccles Cake

Eccles cakes are an iconic British pastry, instantly recognizable for their flaky, golden exterior and fragrant, spiced fruit filling.

Originating from the town of Eccles in northern England, these cakes have endured for centuries as a favorite in bakeries and tea rooms across the UK.

Filled with juicy currants, candied citrus, and warming spices, each bite of an Eccles cake evokes nostalgia and comfort.

Whether enjoyed with afternoon tea or as a sweet snack, this recipe delivers the authentic taste and texture of a traditional Eccles cake—right from your own kitchen.

Ingredients Checklist

Gather these key ingredients for genuine flavor and a beautiful finish. The quantities below yield about 12 standard Eccles cakes.

For the Pastry

• 14 oz (400g) all-butter puff pastry (store-bought or homemade), well chilled

For the Filling

• 3/4 cup (120g) currants

• 1/3 cup (50g) golden raisins or sultanas

• 1/4 cup (60g) unsalted butter, softened

• 1/3 cup (60g) dark brown sugar, packed

• 2 tablespoons candied orange peel, finely chopped

• 1 tablespoon candied lemon peel, finely chopped

• Zest of 1 lemon

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground cinnamon

• 1/8 teaspoon grated nutmeg

• 1 tablespoon brandy or dark rum (optional)

For Assembly

• 1 egg, beaten (for egg wash)

• 2 tablespoons demerara or turbinado sugar (for sprinkling)

• Extra flour for dusting

Optional Glaze

• Powdered sugar, for dusting after baking

Ingredient Notes and Substitutions

• Candied Citrus: If unavailable, substitute with extra zest and a touch more dried fruit.

• Alcohol: Omit or swap for orange juice for a non-alcoholic version.

• Puff Pastry: All-butter yields the best flavor and crispness.

Step-by-Step Instructions

Follow these detailed steps for bakery-style Eccles cakes with flaky layers and a perfectly spiced filling.

1. Prepare the Filling

• In a bowl, mix currants, golden raisins, candied orange and lemon peel, lemon zest, brown sugar, allspice, cinnamon, nutmeg, and brandy (if using).

• Stir in softened butter until well combined. Set aside while you prepare the pastry.

2. Roll Out the Pastry

• On a lightly floured surface, roll the chilled puff pastry to about 1/8 inch (3mm) thick.

• Using a 4-inch (10cm) round cutter, cut out 12 circles. Gather scraps, re-roll, and cut as needed.

• If you prefer square cakes, cut into 4-inch squares—this method reduces waste and is just as authentic.

3. Fill and Shape the Cakes

• Place 1–1.5 tablespoons of filling in the center of each pastry round or square.

• Lightly brush the edges with water.

• Gather the edges to the center, pinching to seal, and turn the cake over so the seam is underneath.

• Gently flatten each cake with your hand or a rolling pin, taking care not to break the pastry.

• Use a sharp knife to make two or three small slits in the top of each cake for steam to escape.

4. Chill and Preheat

• Place assembled cakes on a lined baking sheet. Chill in the fridge for 15–20 minutes. Meanwhile, preheat your oven to 400°F (200°C).

5. Bake the Eccles Cakes

• Brush each cake with beaten egg for a shiny golden finish.

• Sprinkle with demerara or turbinado sugar for crunch.

• Bake for 15–20 minutes, until golden brown and crisp.

• Transfer to a wire rack and let cool slightly before serving.

Tips for Perfect Results

A few expert moves guarantee the best texture and flavor in every batch.

• Chilled Pastry: Keep pastry cold before and after shaping for the flakiest result.

• Don’t Overfill: Too much filling can cause bursting—use just enough for a satisfying bite.

• Seal Well: Pinch seams firmly to prevent leaks.

• Steam Vents: Small slits on top are key for even baking and a crisp finish.

• Rest Before Baking: Chilling before baking keeps the pastry from shrinking and helps set the shape.

• Homemade Puff Pastry: For ambitious bakers, homemade rough-puff pastry offers even more flakiness.

Serving Suggestions

Eccles cakes are best enjoyed slightly warm or at room temperature, paired with your favorite drinks or accompaniments.

• Classic Tea Time: Serve with a pot of strong English tea.

• With Cream: Pair with clotted cream, whipped cream, or even a scoop of vanilla ice cream for dessert.

• Café Style: Dust lightly with powdered sugar and serve alongside coffee or cappuccino.

• Fruit Compote: Add a spoonful of berry or apple compote for an elegant twist.

• On the Go: Pack for picnics, road trips, or lunchboxes—Eccles cakes travel well.

Final Thoughts

Homemade Eccles cakes capture everything that’s special about British baking: rich tradition, simple ingredients, and irresistible results.

With this easy-to-follow recipe, you can create authentic, flaky pastries filled with fragrant fruit and spices—ideal for a cozy afternoon or sharing with friends.

Experiment with your own spice blend or try different dried fruits to personalize this classic treat. Each bite brings a taste of England’s storied culinary heritage right to your kitchen.