Nutrition Facts — Eccles Cake
* Percent Daily Values based on a 2,000 calorie diet. Puff pastry is very butter-rich and drives the fat content of Eccles Cakes. The filling itself — mostly currants and sugar — adds fibre from the dried fruit alongside the sweetness.
About Eccles Cake
Eccles Cakes first appeared in the 18th century in Eccles, now part of Greater Manchester. James Birch is often credited with the first commercial sale of Eccles Cakes in 1796 at his shop near the old church in Eccles. They were popular at Eccles Wakes, a local fair. The name 'Eccles Cake' was so closely associated with the town that when local sellers tried to protect the name in the early 20th century, it sparked legal battles. Today, Eccles Cakes are sold throughout Britain and have a dedicated following.
Eccles Cake — Calorie Variations
Cooking Tips
- Buy ready-made all-butter puff pastry for the best flakiness at home.
- Soak currants in hot water for 10 minutes to plump them before using.
- Don't overfill — the filling expands during baking and can burst the pastry.
- The three diagonal slashes are traditional and allow steam to escape.
Healthier Alternatives to Eccles Cake
Storage & Shelf Life
Keep in an airtight container at room temperature for up to 3 days. Can be frozen before or after baking for up to 2 months. Reheat in oven at 180°C/350°F for 8 minutes.
Frequently Asked Questions
What is an Eccles Cake?
An Eccles Cake is a small British pastry made from flaky puff pastry filled with currants, butter, brown sugar, and mixed spice. It originates from Eccles in Greater Manchester.
How do you eat an Eccles Cake?
Eccles Cakes are eaten at room temperature or slightly warm, often with a cup of tea. Traditionally in Lancashire they are eaten with crumbled Lancashire cheese — the sweet-savoury combination is a revelation.
How many calories in an Eccles Cake?
A standard Eccles Cake (about 90g) contains 270–310 calories. The buttery puff pastry and sugary currant filling make it a moderately indulgent teatime treat.