Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Pastries >> Eccles Cakes 06

Print this Recipe    Eccles Cakes 06

Eccles Cakes

2 Tbsp butter, melted
3 Tbsp sugar
1 cup dried currants
1 Tbsp finely chopped candied peel
1/8 tsp ground allspice
1/8 tsp ground nutmeg
short-crust pastry
berry sugar

In a small bowl, combine the butter and sugar. Stir in currants,
peel and spices. Toss the fruit with a spoon until evenly coated.
On a lightly floured board, roll the pastry into a circle about
1/4 inch thick. Cut into 3 1/2 inch rounds. Place a heaping Tbsp
of fruit mixture into center of each round. Bring up outside edges
of pastry and twist together to enclose the filling. Turn over
and, with a rolling pin, press gently but firmly to form flat
rounds. Make crisscrossing slits about 2 inches long in the center
of each cake.

Place on a well greased sheet and bake at 475 deg F. for 15 minutes
or until golden brown. Cool, sprinkle with berry sugar before
serving.

Yield: 12 cakes.

Note: Commercial versions of these "cakes" appear to have been made
from puff pastry.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.