British Bites: Eccles Cakes (2024)

FAQs

Why were Eccles cakes banned? ›

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!

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. But the origins of the pastry stretch back much further, to festivals known as “Eccles wakes,” which celebrated the feast of St. Mary and the construction of the town church.

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.

What is a Welsh Cake? It's like a cross between a pancake, cookie, or a scone but they are nothing like it. 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.

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.

The Banbury cake, Chorley cake, and Blackburn cake are all pretty similar to the Eccles cake, but don't dare mention that to any locals. Around here, the Eccles Cake is king. Traditionally Eccles Cakes are filled with currants, but in this recipe I've combined currants and golden raisins.

Bake the Eccles cakes for 15-20 mins until just past golden brown and sticky. Leave to cool on a rack and enjoy while still warm or cold with a cup of tea. If you prefer, Eccles cakes also go really well served with a wedge of hard, tangy British cheese such as Lancashire or cheddar.

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.

Yes, they are certainly similar, but Banbury cakes seem to have a slightly spicier filling - Eccles cakes always seem to be heavier on the currants and the pastry is also a bit heavier.

And you do want to eat the cakes warm — though you should not microwave the Real Lancashire Eccles Cakes. A microwave can damage the filling. I use my toaster oven for a quick 5-minute warming as the package label suggests. You can read the story behind Real Lancashire Eccles Cakes on the company website.

Who makes real Lancashire Eccles cakes? ›

The Edmonds family has been involved in the manufacture of Eccles Cakes since the 1930s.

Fairy cakes are not, as their name might imply, themed cakes designed and decorated to the liking of fantasy and sci-fi fans. They are, simply stated, smaller versions of cupcakes. They're widely popular in the UK, and tend not to pile on the icing in the same way that American bakers do with cupcakes.

Welsh cakes

Perhaps the best-loved of all Welsh treats, these small, circular cakes are dusted in sugar and provide the perfect accompaniment to a hot cup of tea. Traditionally cooked on a bakestone, Welsh cakes can also contain sultanas and chocolate chips for a sweeter twist on the original recipe.

The 'currant' title holder is a 50lb cake made in Eccles in 2001.

“Real-Deal” Gooey Butter Cake

It was a glorious mistake when one baker, intending to make one of his bakery's traditional German yeasted coffeecakes, made a ratio-swapping error. Far too much butter was added to the coffeecake topping in proportion to the sugar and flour.

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.

The main difference is shape, the Banbury cake being oval. The cakes have been made in the Oxfordshire town since the 16th century and were reputedly first made by Edward Welchman. Recipes appeared in various books during the 17th century.