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    You are in: Home / Recipes / Brunei Cakes Recipe
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    Brunei Cakes

    Brunei Cakes. Photo by Merry Miller

    1/1 Photo of Brunei Cakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Merry Miller's Note:

    These are like Eccles Cakes but the usual currants are replaced with sultanas! Very more-ish and a great favourite with the family and friends

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    Units: US | Metric


    1. 1
      Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper.
    2. 2
      Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
    3. 3
      Allow to cool to room temperature.
    4. 4
      On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
    5. 5
      Place a rounded desert spoon of the cool filling onto centre of each pastry disc
    6. 6
      Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
    7. 7
      Turn over, then press gently with a rolling pin to flatten the cakes – the fruit should just show through the top layer of pastry.
    8. 8
      With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
    9. 9
      Brush with milk and sprinkle with a little extra Demerara sugar
    10. 10
      Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges
    11. 11
      Place on a wire rack and allow to cool.

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    Nutritional Facts for Brunei Cakes

    Serving Size: 1 (734 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 349.0
    Calories from Fat 191
    Total Fat 21.2 g
    Saturated Fat 6.2 g
    Cholesterol 5.7 mg
    Sodium 145.9 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 1.1 g
    Sugars 11.5 g
    Protein 4.1 g

    The following items or measurements are not included:

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