Eccles cake

Eccles cake

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(11 ratings)

Prep: 40 mins Cook: 1 hr, 25 mins


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



    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



    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



    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



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

  • 2 tbsp melted butter



    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



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

  • a few sugar cubes, roughly crushed


  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 (13)

norma0209's picture

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

rosiesmom's picture

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

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

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

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

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

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

Forgot my stars! Doh!

suehildersley's picture

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

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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