Eccles cake

Prep: 40 mins Cook: 1 hr, 25 mins

Easy

Serves 8 - 10
A new take on the traditional pastry, this cake will go down well on any occasion

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal571
  • fat27g
  • saturates16g
  • carbs76g
  • sugars53g
  • fibre2g
  • protein7g
  • salt0.8g
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Ingredients

  • 250g pack butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g soft light brown sugar
  • 2 tsp vanilla extract
  • 4 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g plain flour
  • 250g self-raising flour
  • 100g buttermilk
  • 2 eating apple, peeled, cored and diced to about 1cm pieces
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

For the filling

  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • ¼ tsp ground cloves
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp melted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp soft light brown sugar
  • 85g currant
  • 85g raisin
  • 50g mixed peel

To decorate

  • 85g icing sugar, sifted
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • a few sugar cubes, roughly crushed

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm cake tin with baking parchment. Mix together the filling ingredients and set aside.

  2. Put butter, sugar and vanilla in a bowl and whisk until pale. Beat in the eggs, then fold in the flours, buttermilk and apples. Spoon half the mixture into the tin. Scatter over filling, leaving a 2.5cm clear border all around the edge. Spoon remaining mixture on top, starting by dolloping round the edges, then moving into the middle. Bake for 1 hr 25 mins or until a skewer poked in comes out clean. Cool in the tin.

  3. Mix the icing sugar with enough lemon juice to make a runny-ish icing. Remove cake from the tin, drizzle over the icing, then scatter with crushed sugar cubes and lemon zest.

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Comments, questions and tips

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Comments (13)

norma0209's picture
5

Not as risen as shown in picture but the taste was absolutely FANTASTIC !!!!!!

rosiesmom's picture
5

Very good recipe. Too much mixture though for a 20cm tin. I used a 23cm and it was still quite deep. Would suggest it cuts into 12 and not the 8 to 10 as mentioned in the recipe. I used orange rind rather than lemon and as I didn't have any candied peel (couldn't get any in the supermarket only the already cut peel which I wouldn't use) so added a few more currents and raisins. I might add a few walnuts next time - not authentic I know but the filling can be quite versatile I think. Not keen on cloves so left that out. Very moist because of the apples, and the buttermilk give it a very good taste. I haven't frozen one yet but don't doubt it will freeze very well.

masterfox_86's picture
4

This is a really delicious cake, I love the fruit filling in the middle. Another time I might try soaking the fruit in brandy before baking it to give it an added kick. It doesn't keep for very long in warm conditions, as it's a very moist cake but that's a good excuse to eat it up!

hasselk's picture
3

This cake has great potential - I'd make some alterations: add almond(flour), make the cake in a bigger pan (it's too thick for my taste), play with the filling (perhaps cranberries, prunes or a mix with some fresh pears). A splash of brandy. Very nice with vanilla ice cream.

fruitcake44's picture
5

This was a really moist and scrummy cake.I didn't have a problem with the filling as it held together well and looked impressive when cut.
Another cake to add to the favourite list : )

mandinga's picture
3

The apple sponge was very nice but the filling, while tasty, doesn't hold together at all and makes for a bit of a messy eating experience. We quite liked this cake but it wasn't up to the usual swoon-worthiness of other Good Food cakes I've made so I don't think I'd make this one again.

netz's picture

I can't see any reason why it would not freeze well. I would leave off the icing until the day you take it out to serve. I have frozen apple cake and also mince pies and this seems to be combination of the two. Good luck.

jillyt's picture

Would this freeze well does anyone know?

drusilla's picture
4

Loved it! Nice reminder of mince pies without being too like them (cause I've had WAY too many mince pies over Christmas, lol!)

suehildersley's picture
5

Forgot my stars! Doh!

suehildersley's picture
5

I made this to take to a friends house for supper... it was a great hit. Served it with custard as a dessert. Will definately make it again.

susypig's picture
4

Recipe works well but I left off the icing and served the cake for dessert slightly warmed with cream. I would describe it more as a mince pie-cake rather than an eccles cake-cake. Delicious.

chaffcombe's picture

Absolutely delicious everyone loved it. I added 100grammes of ground almond and used some left over nicely alcoholic mincemeat instead of the dried fruit and spices filling.

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