Eccles Cakes

Eccles Cakes

  • Serves: Makes about 50 smallish cakes
Eccles Cakes

Eccles Cakes

Ingredients

  • Produce

    • 2 cups Currants, dried
    • 1/2 cup Golden raisins
  • Condiments

    • 1/4 cup Lemon juice, Fresh Squeezed
  • Baking & Spices

    • 4 cups Ap flour
    • 1/2 tsp Cloves, ground
    • 1 tsp Nutmeg, ground
    • 1 tsp Salt
  • Dairy

    • 6 tbsp Butter, unsalted
    • 1 lb Butter, unsalted
  • Beer, Wine & Liquor

    • 2 tbsp Brandy

Found on

Ingredients

  • 6 tablespoons unsalted butter
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 cups dried currants
  • 1/2 cup golden raisins
  • 2 tablespoons brandy
  • 1/4 cup fresh-squeezed lemon juice
  • 1 pound (4 sticks) unsalted butter
  • 4 cups AP flour
  • 1 teaspoon salt
  • Serves: Makes about 50 smallish cakes
thekitchn.com

thekitchn.com

589 0
Title:

Traditional British Recipe: Eccles Cakes — Recipe from The Kitchn

Descrition:

Several years ago I was at a local farmer's market, looking over a baker's spread, when a small round pastry caught my eye. It was neatly stacked on its fellows, each crimped, golden, and speckled with grains of sugar. What's that? I asked the amiable proprietor. Even from my side of the table they looked heavy and firm, like little pats of butter. English Eccles cakes! he said, in a rolling British accent. This sounded distantly familiar, like something I'd read in a book.

Eccles Cakes

  • Produce

    • 2 cups Currants, dried
    • 1/2 cup Golden raisins
  • Condiments

    • 1/4 cup Lemon juice, Fresh Squeezed
  • Baking & Spices

    • 4 cups Ap flour
    • 1/2 tsp Cloves, ground
    • 1 tsp Nutmeg, ground
    • 1 tsp Salt
  • Dairy

    • 6 tbsp Butter, unsalted
    • 1 lb Butter, unsalted
  • Beer, Wine & Liquor

    • 2 tbsp Brandy

The first person this recipe

thekitchn.com

thekitchn.com

589 0

Found on thekitchn.com

The Kitchn

Traditional British Recipe: Eccles Cakes — Recipe from The Kitchn

Several years ago I was at a local farmer's market, looking over a baker's spread, when a small round pastry caught my eye. It was neatly stacked on its fellows, each crimped, golden, and speckled with grains of sugar. What's that? I asked the amiable proprietor. Even from my side of the table they looked heavy and firm, like little pats of butter. English Eccles cakes! he said, in a rolling British accent. This sounded distantly familiar, like something I'd read in a book.