Eccles cake

Eccles cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 eggs



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

  • 100g plain flour
  • 250g self-raising flour
  • 100g buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 2 eating apples, 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Dec, 2014
Not as risen as shown in picture but the taste was absolutely FANTASTIC !!!!!!
30th Aug, 2013
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.
11th Aug, 2013
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
16th Oct, 2012
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.
4th Oct, 2012
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 : )
6th Sep, 2012
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.
21st Jul, 2012
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.
13th Jun, 2012
Would this freeze well does anyone know?
19th Jan, 2012
Loved it! Nice reminder of mince pies without being too like them (cause I've had WAY too many mince pies over Christmas, lol!)
11th Jan, 2012
Forgot my stars! Doh!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.