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Eccles cake Recipe
Eccles cake
  • Cook Time: 40 mins
  • Serving: 8 - 10 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 571
  • Carbohydrate Content: 76g
  • Fat Content: 27g
  • Fiber Content: 2g
  • Protein Content: 7g
  • Saturated Fat Content: 16g
  • Sodium Content: 0.8g
  • Sugar Content: 53g

Eccles cake Recipe

By 2021-06-25

Eccles cake is a Retro cake recipe for 8 - 10 people, takes only 25 mins; recipe has butter, brown sugar and vanilla extract.

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

Instructions

  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.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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