Retro cake recipe for 8 - 10 people, takes only 25 mins; recipe has butter, brown sugar, vanilla extract, egg, plain flour, self-raising flour, buttermilk, apple, ground cinnamon, mixed spice, ground cloves, lemon, butter, brown sugar, currant, raisin, mixed peel, icing sugar, lemon and sugar cube.
Eccles cake
Course: Retro cake
Servings
8 - 10
servings
Prep time
40 mins
Ingredients
- Egg: 4 large eggs
- Lemon: zest 1 lemon
- Butter: 250g pack butter, softened, plus extra for greasing
- Brown Sugar: 250g soft light brown sugar
- Apple: 2 eating apples, peeled, cored and diced to about 1cm pieces
- Plain Flour: 100g plain flour
- Ground Cinnamon: 1 tsp ground cinnamon
- Self Raising Flour: 250g self-raising flour
- Raisin: 85g raisin
- Vanilla Extract: 2 tsp vanilla extract
- Buttermilk: 100g buttermilk
- Mixed Spice: 1 tsp mixed spice
- Icing Sugar: 85g icing sugar, sifted
- Mixed Peel: 50g mixed peel
- Ground Cloves: 1/4 tsp ground cloves
- Currant: 85g currant
- Sugar Cube: a few sugar cubes, roughly crushed
Directions
- 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.
- 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.
- 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.
