Eccles Cakes | Fruit Recipes | Jamie Oliver (2024)

FAQs

What is the difference between Eccles cakes and Welsh cakes? ›

These are somewhat similar in appearance to Eccles Cakes but Welsh Cakes are a bit flatter than an Eccles Cake and unlike an Eccles Cake, Welsh Cakes are not filled. In order to make Welsh Cakes, these must be made on a griddle or a bake stone. Once you get the hang of cooking these, it's literally a piece of cake!

An Eccles cake uses flaky puff pastry, which after baking is normally a deeper brown in colour. The other difference is that the currants in the Eccles cake are often concentrated together in the middle while in the Chorley cake the fruit is usually evenly distributed.

The Chorley cake from Chorley is often seen as the most similar variant of the Eccles cake, however it is flatter, made with shortcrust pastry rather than flaky pastry and has no sugar topping.

Most modern recipes seem to differentiate Banbury cakes and Eccles cakes purely by shape, with the former being oval, however I believe traditional Banburys were a lot more different.

When Oliver Cromwell gained power in 1650 A.D., both the wakes and the eating of Eccles Cakes were banned due to the Puritan belief that they both had pagan connections. On the other hand, maybe the powers that be in London, did not want their Northern subjects to have too much of a good thing!

Why can't I microwave Eccles cakes? For starters, because you want to eat them fresh out of the oven. Secondly, the microwave will change the texture, and they'll become soggy. But mainly you don't want to microwave an Eccles cake because there's a chance that the sugar on top will caramelize and catch fire.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

Tom Selleck – Sometimes Better Than Sex Cake or Robert Redford is a Midwest dessert that is a shortbread crust, chocolate pudding layer, and cream top. I cannot tell you why this dessert is called Tom Selleck.

A Hevva Cake is a traditional treat enjoyed across Cornwall year-round: a spiced dough mixed with dried fruit baked into a warming, crumbly cake that's perfect with a cup of tea on Christmas afternoon.

Lancashire Eccles Cakes is owned by the Edmonds family and specialises in the manufacture of handmade high quality Eccles Cakes. The Edmonds family has been involved in the manufacture of Eccles Cakes since the 1930s.

Who invented Eccles cakes? ›

Place of Origin

They're currants. And they make the perfect sweet-and-sour accompaniment to the cake's flaky, demerara sugar–coated crust. Named after the town of Eccles in Lancashire, the cake was first sold commercially by James Birch at his shop in the town center in 1793.

On the plus side, the average Eccles cake has less than 200 calories and contains half a fruit portion's worth of currants – helping ease you up to your five-a-day. So if you do indulge now and again, don't feel too guilty.

A two-tier Godfather themed cake featuring all hand-modeled and edible elements from the classic movie. The cake is lemon chiffon with a delicious raspberry butter-cream filling, covered in dark chocolate ganache and LMM fondant.

Paul Newman cake has also been known as Better than Anything cake. It's a Poke cake, which means holes are poked into the cake after baking and then it's filled with some sort of topping. In this cake, we fill the cake with butterscotch caramel topping and sweetened condensed milk and the results are so good!

White cake is currently the most popular wedding cake flavor in the US, but different flavors of filling can be added between layers. Chocolate, carrot, Italian Rum and Italian Cream are also popular choices. Wedding cakes based on flavor include chocolate, vanilla, or strawberry.

They were usually called Pica ar y Maen in south Carmarthenshire, West Glamorgan and South Glamorgan. In English, they would be called 'bakestone cakes' or simply 'bakestones'.

Welsh cakes (Welsh: picau ar y maen, pice bach, cacennau cri or teisennau gradell), also bakestones or pics, are a traditional sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle.

They were usually cooked on a bakestone and the Welsh names given to these cakes were usually based on the different regional Welsh name for the bakestone. These included pice bach, tishan lechwan or tishan ar y mân (bakestone cakes), but in English they became known generally as Welsh Cakes.

Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.