Elkstone Eccles cakes

Elkstone Eccles cakes


4 people made this

About this recipe: This is my version of a classic 1960's Eccles cakes recipe, nicknamed in our home as Elkstone cakes.

AliceInGothLand Gloucestershire, England, UK

Makes: 16 cakes

  • For the pastry
  • 340g (12oz) butter or margarine
  • 450g (1 lb) brown flour
  • 1 pinch salt
  • 180ml cold water
  • For the filling
  • 60g (2oz) butter or margarine
  • 2 dark brown soft sugar
  • 400g (14oz) mixed dried fruit
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • milk and sugar to glaze

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Preheat the oven to 220 C / Gas 7.
  2. Make the pastry by adding the 340g butter, flour and salt in a large mixing bowl. Mix by hand, adding the water until it all forms together, or, how I make it is to bung the butter, flour, salt and water in a bread machine on the dough setting for 10 to 20 minutes, until done.
  3. Turn the pastry out on a floured surface and knead into a large lump. Cut into 16 equal pieces. Roll them into balls and flatten out into rounds.
  4. In a saucepan over a low heat, melt the 60g butter, sugar, dried fruit and spices together. When melted, spoon out a generous tablespoon of the mixture onto the middle of a pastry round, fold the pastry over the mixture, making a little parcel. Place onto an oiled or butter baking tray, folds downward.
  5. Using a bluntish knife, mark the top of the parcel with a few small slits, brush over with milk and sprinkle sugar on the top.
  6. Bake for about 25 to 30 minutes in the middle of the oven, until golden brown. Leave to cool on wire racks for a while before eating as they will be plasma temperature.
  7. Stored in an airtight tin, should keep for 3 to 4 days. Makes about 16, and the recipe can be halved.

Recently viewed

Reviews (2)


needs caster suger in the pastry - 26 Dec 2012


These were lovely....I only made half as many as in the recipe and they all disappeared within 10 minutes!!! Thank you for sharing. - 23 Dec 2012

Write a review

Click on stars to rate