Despite the Good Food website taking liberties with the name of this cake, I really don't think I can bear to call it an Eccles Cake. The term Eccles Cake conjures up only one thing - a puff pastry shell completely encasing a spicy currant filling; it's one of those traditional, iconic British things, like Bakewell Tarts, Cornish Pasties and Melton Mowbray Pork Pies, that shouldn't be messed with.
However, despite my misgivings over the name, this recipe made an exceedingly good cake - two layers of apple-studded cake enclosing a spicy
I am entering this recipe into this month's Tea Time Treats baking challenge. The remit this month, in the run-up to Christmas, is to use dried fruits when producing something suitable for the tea table. This cake fits the bill quite nicely, as it is full of seasonal flavours and ingredients, and I think it would make a lovely Christmas cake for anyone not completely sold on the idea of a traditional fruit cake.
Tea Time Treats is hosted alternately by Karen at Lavender and Lovage, and Kate at What Kate Baked - Karen is hosting this month and, as usual, will present a round-up post at the end of the month.