Eccles cake

A new take on the traditional pastry, this cake will go down well on any occasion
PREP 40 mins
COOK 1 hrs 25 mins


  • calories 571
  • carbs 76
  • saturated fat 16
  • sugar 53
  • protein 7
  • fat 27
  • fibre 2
  • salt 0.8


250g pack butter, softened, plus extra for greasing
250g soft light brown sugar
2 tsp vanilla extract
4 large eggs
100g plain flour
250g self-raising flour
100g buttermilk
2 eating apples, peeled, cored and diced to about 1cm pieces
1 tsp ground cinnamon
1 tsp mixed spice
¼ tsp ground cloves
zest 1 lemon
2 tbsp melted butter
2 tbsp soft light brown sugar
85g currants
85g raisins
50g mixed peel
85g icing sugar, sifted
zest and juice 1 lemon
a few sugar cubes, roughly crushed


  1. Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm cake tin with baking parchment. Mix together the filling ingredients and set aside.
  2. Put butter, sugar and vanilla in a bowl and whisk until pale. Beat in the eggs, then fold in the flours, buttermilk and apples. Spoon half the mixture into the tin. Scatter over filling, leaving a 2.5cm clear border all around the edge. Spoon remaining mixture on top, starting by dolloping round the edges, then moving into the middle. Bake for 1 hr 25 mins or until a skewer poked in comes out clean. Cool in the tin.
  3. Mix the icing sugar with enough lemon juice to make a runny-ish icing. Remove cake from the tin, drizzle over the icing, then scatter with crushed sugar cubes and lemon zest.