Delia Eccles cakes are a classic British bake: plump currants, warming mixed spice, and a hint of citrus zest wrapped in a light, flaky shortcrust pastry, finished with a sparkle of sugar. These little cakes are named after the town of Eccles in Greater Manchester, where they have been made since the 18th century. This recipe delivers a genuinely crisp, buttery pastry and a moist, fragrant filling that isn’t overly sweet—perfect with a cup of tea.
Ingredients
- 2 cups (250 g) all-purpose flour, plus extra for rolling
- 1/2 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 1/4 cup (55 g) cold vegetable shortening or lard, cut into small cubes
- 1/4 cup (60 ml) ice-cold water, plus more if needed
- 1 1/2 cups (225 g) dried currants
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (55 g) unsalted butter, melted
- 1 tsp mixed spice (or pumpkin pie spice)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp finely grated lemon zest (from about 1 lemon)
- 1 tbsp finely grated orange zest (from about 1 orange)
- 1 large egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for sprinkling)
Instructions
- Make the pastry: In a large bowl, whisk together the flour and salt. Add the cold butter and shortening cubes. Using a pastry blender or your fingertips, rub the fats into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Drizzle the ice-cold water over the mixture and stir with a fork until the dough just comes together. If it seems dry, add another tablespoon of water. Turn the dough out onto a lightly floured surface, gather it into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Make the filling: While the pastry chills, place the currants in a medium bowl. Add the brown sugar, melted butter, mixed spice, cinnamon, nutmeg, lemon zest, and orange zest. Stir well to combine. Set aside at room temperature.
- Preheat the oven: Place a rack in the middle of the oven and preheat to 400°F (200°C). Line two baking sheets with parchment paper.
- Roll the pastry: On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cookie cutter, cut out as many rounds as possible. Gather the scraps, re-roll, and cut more rounds—you should get about 12 total.
- Fill and shape: Place about 1 heaping tablespoon of the currant filling in the center of each pastry round. Brush the edges of the pastry with a little beaten egg (from the egg wash). Fold the pastry over the filling to form a half-moon shape. Press the edges firmly with your fingers to seal, then crimp with a fork or your fingers for a decorative edge.
- Finish and bake: Place the Eccles cakes on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Brush the tops with the remaining beaten egg, then sprinkle generously with granulated sugar. Using a sharp knife, make two small slits on the top of each cake to allow steam to escape.
- Bake: Bake for 18–20 minutes, until the pastry is golden brown and crisp. The filling should be bubbling slightly through the slits. Transfer to a wire rack to cool for at least 10 minutes before serving. They are delicious warm or at room temperature.
Tips
- Keep everything cold: For the flakiest pastry, ensure the butter and shortening are very cold, and handle the dough as little as possible. If the dough becomes sticky while rolling, chill it again for 10 minutes.
- Substitute for mixed spice: If you don’t have mixed spice, use a combination of 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, and a pinch of cloves.
- Don’t overfill: Use about a tablespoon of filling per cake—too much will cause the pastry to burst open during baking. The slits on top also help prevent this.
- Use currants, not raisins: Dried currants are smaller and tarter than raisins, giving the authentic Eccles cake flavor. If you must substitute, use dried Zante currants or finely chopped raisins, but the texture will be slightly different.
Serving Suggestions
Eccles cakes are traditionally served as a tea-time treat, either on their own or with a pat of butter. They pair beautifully with a strong cup of black tea, such as Earl Grey or English Breakfast. For a dessert, serve them warm with a dollop of clotted cream or a scoop of vanilla ice cream. They also make a lovely addition to a picnic or lunchbox.
Variations
- Spiced Apple Eccles Cakes: Replace half of the currants with finely chopped dried apple and add an extra 1/2 tsp of cinnamon.
- Citrus-Glazed: Instead of sprinkling sugar on top before baking, brush the baked cakes with a simple glaze made from 1/2 cup (60 g) powdered sugar and 1–2 tbsp lemon juice.
- Whole Wheat Pastry: Substitute half of the all-purpose flour with whole wheat pastry flour for a nuttier flavor and slightly denser texture.
- Mini Eccles Cakes: Use a 2-inch (5 cm) cutter and reduce the baking time to 12–15 minutes. Makes about 24 mini cakes.
Storage and Reheating
Store Eccles cakes in an airtight container at room temperature for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until crisp and heated through. They can also be frozen for up to 2 months—wrap each cake individually in plastic wrap and place in a freezer bag. Thaw at room temperature for 1 hour, then reheat as directed.
Frequently Asked Questions
Can I use store-bought puff pastry instead of shortcrust? Yes, you can use a sheet of all-butter puff pastry. Roll it out slightly to 1/8-inch thickness, then cut and fill as directed. The baking time and temperature remain the same. The result will be lighter and flakier, but less traditional.
Why did my Eccles cakes leak filling? This usually happens if the cakes are overfilled, the edges aren’t sealed properly, or the slits on top are too deep. Use a heaping tablespoon of filling, press the edges firmly, and make slits that only go halfway through the pastry.
Can I make the dough ahead of time? Absolutely. The pastry dough can be made up to 2 days in advance and kept wrapped in the refrigerator. Let it sit at room temperature for 10 minutes before rolling.
What is mixed spice? Mixed spice is a British blend of cinnamon, nutmeg, allspice, and sometimes cloves or ginger. It’s available in most supermarkets in the UK and online. If you can’t find it, use the substitution listed in the Tips section.
Can I use dried cranberries or cherries instead of currants? Yes, but the flavor will be quite different. Cranberries are tarter and cherries are sweeter; you may want to adjust the sugar accordingly. Reduce the sugar to 1/3 cup (65 g) if using cranberries.
Are Eccles cakes served hot or cold? They are delicious both ways. Many people enjoy them warm with butter, but they are equally good at room temperature. If serving cold, they may be slightly less crisp, but the flavor remains excellent.
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