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Eccles Cake

This cake takes its name from the town of Eccles, England.



  1. For pie crust, mix flour and salt, cut in shortening until size of small peas*.
  2. Add water gradually as needed.
  3. Mold into one ball, reserving small amount for patches. Flatten pie crust with hands until about the size of a pie.
  4. Put currants in a pile in the center of the pie crust.
  5. Top with sugar.
  6. Dot with pieces of butter.
  7. Fold sides and ends of pie crust into the middle to form a ball again. Roll out carefully with rolling pin, using reserved pie crust to patch areas where ingredients poke through, until 1/4 inch thick throughout.
  8. Roll dough out on top of generously floured brown paper, cut from a brown paper bag, for ease of handling.
  9. Transfer to cookie sheet (brown paper and all!).
  10. Bake at 375 degrees F for 25 to 30 minutes, until lightly browned and bubbling.
  11. Cut immediately upon removing from oven into squares.

* Baker's hint: You can mix the flour, salt and shortening in bulk and store in a tightly covered container in refrigerator. When you want to use it, scoop out 4 cups to make Eccles cake. You will also be prepared to make pies.


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