These cakes were outlawed in Eccles, England in 1653 by the Puritans under Oliver Cromwell's Protectorate. They were considered too good, frivolous and secretly pagan. The puritanical residents and visitors alike in the Lancashire settlement were jailed if found eating Eccles Cakes. This Americanized version of the traditional English Eccles Cakes are meant to be shared with good company, warm conversation and a pot of hot tea.
For the pastry:6 oz unsalted butter
1 cup (8oz) unbleached all purpose flour
Pinch of salt
1 Tablespoon lemon juice
1 Tablespoon water
For the filling:
1 cup mixed dried fruits chopped small and even
Grated peel of one large lemon and one large orange
2 oz brown sugar
2 Tablespoons fresh squeezed orange juice
1 Tablespoon rum
1 Tablespoon ground cinnamon
1/8 teaspoon fresh grated nutmeg
For finishing:
1 egg, beaten
Brown sugar
Demerara sugar
2 oz unsalted butter
I. Put butter and flour in bowl of food processor. Pulse briefly until butter and flour form even granules. Add lemon juice and water and process one minute until soft dough is formed.
II. Divide dough into two sections. Roll out into thin rectangle. Fold up ends and rotate 1/8 turn. Continue to roll out and turn 6-8 times. Repeat with second section.
III. Refrigerate the two sections of flattened dough for 30 minutes.
IV. Prepare filling.
V. Roll out one section of flattened dough; divide into four or five squares. Into each square, cut three long slits with sharp knife; intersperse with two short slits. Think of brick laying.
VI. Brush edges with beaten egg.
VII. Put teaspoon of filling into middle. Fold over edges, turn over, and make rectangular log.
VIII. Brush with egg and sprinkle with brown sugar. Repeat with second section.
IX. Place on parchment paper on baking sheet.
X. Bake at 425 degrees for 15 minutes.
XI. Remove from oven when browned and brush with melted butter. Sprinkle with Demerara sugar.
XII. May be re-warmed before eating or eaten cold as picnic fare.
