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Eccles cake
Small, round, currant-filled pastry From Wikipedia, the free encyclopedia
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An Eccles cake is a small, round pie, similar to a turnover, filled with currants and made from flaky pastry with butter, sometimes topped with brown sugar.
Name and origin
The Eccles cake is named after the English town of Eccles, which is in the historic county of Lancashire and in the ceremonial county of Greater Manchester. Eccles cakes are a Lancashire food tradition, with similar cakes being found in other parts of the County of Lancashire, and are traditionally eaten with Lancashire cheese.[citation needed]
It is not known who invented the recipe,[1] but James Birch is credited with being the first person to sell Eccles cakes commercially; he sold the cakes from his shop, at the corner of Vicarage Road and St Mary's Road, now Church Street, in the town centre, in 1793.[2] John Ayto states that Elizabeth Raffald may have invented the Eccles Cake.[3]
The word cake is used in the older general sense of a "portion of bread containing additional ingredients" rather than the narrower meaning of sweet, leavened baked good.[4]
Eccles cakes do not have Protected Geographical Status, so may be manufactured anywhere and still labelled as "Eccles" cakes.[5]
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See also
Similar pastries
References
External links
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