English Eccles Cake
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 cup
Currants (dried)1 cup
Dark Brown Sugar1 tsp
Allspice1 tsp
Nutmeg1 tsp
Cinnamon1 cup
Whole Milk1 large
Egg (beaten)Directions:
1
Preheat oven to 400°F
2
Thoroughly grease a large baking sheet
3
Melt butter in a small saucepan over medium heat
4
Stir in currants, fruit peel, white sugar, brown sugar, allspice, nutmeg, and cinnamon
5
Mix thoroughly until sugar is dissolved and fruit is coated
6
Remove from heat
7
Roll out thawed pastry on a clean, lightly-floured surface until it is 1/4-inch thick
8
Cut out eight circles, each roughly 5 inches in diameter; set aside remaining pastry dough for use in other recipes
9
Divide currant mixture evenly between circles, then moisten edges of pastries with a little bit of milk, fold together, and pinch to seal
10
Turn pastries upside down onto floured surface and carefully roll out to make a wider and flatter pastry
11
Be careful not to break the dough
12
Brush cakes with beaten egg, then sprinkle with white sugar
13
Make three parallel cuts across the top of each cake, then place on greased baking sheet
14
Bake pastries in preheated oven for 15-20 minutes or until golden brown
15
Remove and sprinkle with a little more sugar, then serve
16
Preheat oven to 400°F
17
Thoroughly grease a large baking sheet
18
Melt butter in a small saucepan over medium heat
19
Stir in currants, fruit peel, white sugar, brown sugar, allspice, nutmeg, and cinnamon
20
Mix thoroughly until sugar is dissolved and fruit is coated
21
Remove from heat
22
Roll out thawed pastry on a clean, lightly-floured surface until it is 1/4-inch thick
23
Cut out eight circles, each roughly 5 inches in diameter; set aside remaining pastry dough for use in other recipes
24
Divide currant mixture evenly between circles, then moisten edges of pastries with a little bit of milk, fold together, and pinch to seal
25
Turn pastries upside down onto floured surface and carefully roll out to make a wider and flatter pastry
26
Be careful not to break the dough
27
Brush cakes with beaten egg, then sprinkle with white sugar
28
Make three parallel cuts across the top of each cake, then place on greased baking sheet
29
Bake pastries in preheated oven for 15-20 minutes or until golden brown
30
Remove and sprinkle with a little more sugar, then serve