An Eccles cake is a small, round cake filled with currants and made from flaky pastry with butter and can sometimes be topped with demerara sugar.
Name and origin
Eccles cakes are named after the English town of Eccles. It is not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes on a commercial basis, which he sold from his shop at the corner of Vicarage Road and St Mary’s Road (now known as Church Street) in the town centre, in 1793.
Nicknames for the Eccles cake include Squashed Fly Cake, Fly Cake, Fly Pie or even a Fly's Graveyard, owing to the appearance of the currants that it contains. Eccles cakes do not currently have Protected Geographical Status, so may be manufactured anywhere and still labelled as "Eccles" cakes.
To add a photo, please follow this submit form.
Eccles cake, en.wikipedia.org
Eccles Cakes – the classic British tea cake, mattikaarts.com
Eccles Cakes - Eccles Cake Recipe, britishfood.about.com