Eccles Cakes

"A totally delicious and traditional British cake - 1793 James Birch’s shop on the corner of Vicarage Road in Eccles began selling small, flat, raisin-filled cakes. They sold, quite literally, like hot cakes! This is my Grandmother's recipe, which ,compared to the original, holds a more varied dried fruit. Best to double the recipe as you will never have enough to satisfy everyone."
photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook
photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook photo by JoyfulCook
Ready In:
10-12 Cakes




  • Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
  • Gently bring to the boil, simmer for a minute, stirring constantly.
  • Set aside to cool.
  • Roll out the pastry; cut into squares about 4 inches square.
  • Place a heaped dessert spoon of the mixture in the middle.
  • Fold pastry over and gently flatten so that they are about half an inch thick.
  • Slash gently 2 or 3 times with a knife.
  • Bake on a lined tray in a hot oven for about 10 minutes until they are golden brown.

Questions & Replies

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  1. Vonnie85
    This is a great recipe!!! Although I didnt have any marmalade, so I used jam instead, it still made it fantastic. They are beautifully comforting when warm, go fantastically with roasted or poached apples and pears or with just a bit of ice cream. Very versatile as just a snack or a full desert, these old English cakes are sure to make any dried-fruit lover happy.
  2. waynejohn1234
    These little cakes are indeed wonderful and not very common in North America. Like this recipe because of the marmalade addition. If you like dried fruits and spice these are for you. Thanks for submitting Joyfulcook.
  3. Lulu8
    These were very good. The filling was very nice and I ate what was left out of the pan.<br/><br/>I may have not let the filling cool long enough as the juice ran out of the cakes when they were cooking and stuck to the cookie sheet. Next time I'll let it cool longer and maybe cut back on the syrup.


We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
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