Eccles Cakes (Stuffed Pastry with Brandy-Soaked Raisins) Recipe

Name: Eccles Cakes (Stuffed Pastry with Brandy-Soaked Raisins) Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 55 min
Yield: 10 cakes
Ingredients: 1 cup golden raisins; 1/2 cup brandy; 1/4 cup juice from 1 orange; 1 cinnamon stick; 1/8 teaspoon freshly grated nutmeg; 1/4 cup sugar; 1 pound puff pastry (thawed if frozen); 1 egg, beaten

Sometimes called a Fly Pie or Fly Cake, this pastry is not a common one in North America, but with a few ingredients and about half an hour you can have a classic British pastry to be proud of. Traditionally, Eccles Cakes are made with currants, which can be difficult to find as well as costly. This recipe substitutes golden raisins, which are a bit sweeter than currants but plump and take on the flavor of the brandy and spices very nicely.

When cutting the puff pastry use cutters of two different sizes so that the top piece of pastry is just a bit bigger than the bottom. This will help the pastry to puff evenly around the filling, and will help the filling not spill out of the pastry as well. This recipe will yield 10 cakes about 2 1⁄2 inches across, so if you have circle cutters in your kitchen, using a 2 inch and a 2 1⁄2 inch cutter will yield ideal results.

These cakes are fantastic when baked and then served so that the pastry stays crisp. But if you have a few leftover and are looking to revive them a few minutes, in a hot oven will perk them up.

British Bites: Eccles Cakes

Eccles Cakes (Stuffed Pastry with Brandy-Soaked Raisins) Recipe

Prep 5 mins

Cook 30 mins

Active 10 mins

Cooling Time 20 mins

Total 55 mins

Makes 10 cakes

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1 cup golden raisins
1/2 cup brandy
1/4 cup juice from 1 whole orange
1 cinnamon stick
1/8 teaspoon freshly grated nutmeg
1/4 cup sugar
1 pound puff pastry (thawed if frozen)
1 egg, beaten

Adjust oven rack to middle position and preheat oven to 375°F. Combine raisins, brandy, orange juice, cinnamon, nutmeg and sugar in a small saucepan and bring to a simmer over medium low heat. Cook until raisins are plump and liquid is absorbed, about 7 minutes. Allow to cool to room temperature.
Unroll puff pastry. Using round biscuit cutters, cut ten 2-inch circles and ten 2 1/2-inch circles. Place a small mound of filling in center of each of the smaller rounds of puff pastry and brush edges with egg. Top each piece of pastry with a larger round of pastry and press the edges to seal. Brush each filled cake with beaten egg. Place pastries on a baking sheet lined with parchment paper. Use a small paring knife or kitchen shears to cut three air slits into top of each cake. Bake in preheated oven until pastry is golden brown and puffed, about 20 minutes. Serve warm.

Special equipment

Circle cutters, baking sheet

This Recipe Appears In

British Bites: Eccles Cakes

Nutrition Facts (per serving)
3508	Calories
181g	Fat
390g	Carbs
46g	Protein

Nutrition Facts
Amount per serving
Calories	3508
% Daily Value*
Total Fat 181g	232%
Saturated Fat 27g	137%
Cholesterol 186mg	62%
Sodium 1240mg	54%
Total Carbohydrate 390g	142%
Dietary Fiber 14g	51%
Total Sugars 151g
Protein 46g
Vitamin C 36mg	180%
Calcium 180mg	14%
Iron 16mg	88%
Potassium 1647mg	35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.