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Christmas Eccles Cakes


This recipe is based on the traditional Eccles cakes but uses all the Christmas fruit and spices, almost like a fruit mince pie but in the parcel.


  • 100g Brown Sugar
  • 100g butter
  • zest of orange
  • 50g glace rind
  • 50g glace cherries
  • 100g currants
  • 100g chopped figs
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon nutmeg
  • ¼ cup brandy or port
  • 300g puff pastry


  1. Soak fruit & zest in brandy
  2. Melt butter & sugar in a pan
  3. Add fruit and spices to butter & sugar, put aside to cool
  4. Roll out pastry on floured surface to 1 cm thick
  5. Cut out circles using 4inch cutter
  6. Place a tablesppon of mixture in the centre of each circle
  7. Dampen edges of pastry with water to help it stick together
  8. Encase the fruit with outer edges of pastry by pushing pastry edges together
  9. Turn over & roll slightly
  10. Score lightly 3 times across top with a sharp knife
  11. Place on a baking tray lined with baking paper
  12. Beat egg and brush on top of each cake
  13. Sprinkle  with caster sugar
  14. Bake for 20mins 190 centigrade 

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