Eccles cake

Latest comments and suggestions

• EdwinaJones

  04 January 2012

  EdwinaJones commented on this recipe

  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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• susan

  08 January 2012

  susan rated and commented on this recipe

  

  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.

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• Hilders

  09 January 2012

  Hilders commented on this recipe

  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.

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• Hilders

  11 January 2012

  Hilders rated and commented on this recipe

  

  Forgot my stars! Doh!

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• drusilla

  19 January 2012

  drusilla rated and commented on this recipe

  

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

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• JillyT

  13 June 2012

  JillyT commented on this recipe

  Would this freeze well does anyone know?

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• netz

  21 July 2012

  netz commented on this recipe

  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.

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• Mandinga

  06 September 2012

  Mandinga rated and commented on this recipe

  

  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.

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• Carol

  04 October 2012

  Carol rated and commented on this recipe

  

  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 : )

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• hasselk

  16 October 2012

  hasselk rated and commented on this recipe

  

  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.

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Ingredients

• 250g pack butter , softened, plus extra for greasing
• 250g soft light brown sugar
• 2 tsp vanilla extract
• 4 large eggs
• 100g plain flour
• 250g self-raising flour
• 100g buttermilk
• 2 eating apples , peeled, cored and diced to about 1cm pieces

FOR THE FILLING

• 1 tsp ground cinnamon
• 1 tsp mixed spice
• ¼ tsp ground cloves
• zest 1 lemon
• 2 tbsp melted butter
• 2 tbsp soft light brown sugar
• 85g currants
• 85g raisins
• 50g mixed peel

TO DECORATE

• 85g icing sugar , sifted
• zest and juice 1 lemon
• a few sugar cubes , roughly crushed

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 40 mins

Cook 1 hr 25 mins

Ingredients

• 250g pack butter , softened, plus extra for greasing
• 250g soft light brown sugar
• 2 tsp vanilla extract
• 4 large eggs
• 100g plain flour
• 250g self-raising flour
• 100g buttermilk
• 2 eating apples , peeled, cored and diced to about 1cm pieces

FOR THE FILLING

• 1 tsp ground cinnamon
• 1 tsp mixed spice
• ¼ tsp ground cloves
• zest 1 lemon
• 2 tbsp melted butter
• 2 tbsp soft light brown sugar
• 85g currants
• 85g raisins
• 50g mixed peel

TO DECORATE

• 85g icing sugar , sifted
• zest and juice 1 lemon
• a few sugar cubes , roughly crushed

PER SERVING

571 kcalories, protein 7g, carbohydrate 76g, fat 27 g, saturated fat 16g, fibre 2g, sugar 53g, salt 0.8 g

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