butwhataboutthechildren.org – The Eccles cake, a traditional English pastry, has been a beloved treat since its commercial debut in 1793 by James Birch in the town of Eccles, Greater Manchester. This small, round delicacy is crafted from flaky, buttery pastry filled with currants and often topped with a sprinkle of brown sugar.
Despite its enduring popularity, the Eccles cake has faced challenges. In 2013, high street bakery chain Greggs ceased selling Eccles cakes in their north-west stores, including Eccles itself, citing a significant decline in customer demand over the preceding decade. This decision coincided with the town’s inaugural Eccles Cake Week, a festival celebrating the pastry’s rich heritage.
Safety concerns have also arisen. Reports emerged of Eccles cakes causing fires when microwaved, leading manufacturers to include warnings on packaging advising against this practice. Instead, consumers are encouraged to warm the cakes in a conventional oven to maintain their texture and prevent potential hazards.
In a lighthearted twist, a satirical article humorously suggested that the Eccles cake was originally named the “Beccles Cake,” claiming it was invented in Beccles, Suffolk, in 1530. While entertaining, this story is fictional and not a factual account of the pastry’s history.
Today, the Eccles cake remains a cherished symbol of British baking, enjoyed by many alongside a cup of tea, and continues to be celebrated for its rich history and delightful flavor.