Eccles Cake

A new take on the traditional pastry, this cake will go down well on any occasion

• Cooking Time Prep 40 mins
  Cook 1 hr, 25 mins
• Skill Level Easy
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  571

• Protein

  7g

• Carbs

  76g

• Fat

  27g

• Saturates

  16g

• Fibre

  2g

• Sugar

  53g

• Salt

  0.8g

Ingredients

• 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
• For the filling
• 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
• To decorate
• 85g icing sugar, sifted
• zest and juice 1 lemon
• a few sugar cubes, roughly crushed

Directions

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.

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