|Alternative names||Squashed Fly Cake, Fly Cake, Fly Pie|
|Place of origin||England|
|Region or state||Eccles, Greater Manchester|
|Main ingredients||Flaky pastry, butter, currants|
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 demerara sugar. The word cake has generally since narrowed in meaning to sponge cake, except this example and other specific foods like a barm cake, after the creation of an Eccles cake.
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 part of a Lancashire food tradition, with similar cakes being found in other parts of the County of Lancashire. Eccles cakes are traditionally eaten with Lancashire cheese.
It is not known who invented the recipe, 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.
In East Lancashire a cake known as a "Sad Cake", can be found in the Darwen, Blackburn, Accrington, Burnley, Colne, Nelson, Padiham areas and throughout the Rossendale area. The Sad cake is often up to 12 inches (30 cm) in diameter.
- "The history behind (and recipe for) Eccles Cakes". Salford City Council. Archived from the original on 2007-03-12. Retrieved 2007-04-10.
- Smith, Lewis (18 March 2011). "Cumberland sausage wins protection". The Independent. London. Retrieved 6 July 2011.
- "Chorley Cakes and Lancashire Cheese" (PDF). Visit Lancashire. Retrieved 16 April 2015.[permanent dead link]
- Wilson, Sean (2012). The Great Northern Cookbook. Hodder & Stoughton. ISBN 978-1-4447-6113-9.
- Little, Brian (2003). Banbury: A History. Phillimore & Co. p. 27. ISBN 1-86077-242-0.