Real Lancashire Eccles Cakes - 4 Pieces (5.29oz / 150g) - British Snack Cakes with Pure Butter & Dried Currants, Traditional English Fruit Cake Pastry, Imported UK Snacks for Tea & Breakfast

I was born in Lancashire and now live in the USA. I order these every Christmas to have a taste of home. They are wonderful and even better if you warm them slightly in the microwave. They have a rich filling and light pastry. Good for breakfast, or a dessert or a snack.

These flaky, buttery cakes are a bit small in size but quite full of tasty currants. Perfect with a hot cup of tea or coffee, any time.It is important to follow the instructions to bake in a 300 degree oven for 5 minutes. This makes them deliciously warm and does not make them taste at all dry. I will order these again!

These are the most delicious cakes; they don't skimp on the filling and the cake itself is flaky and buttery.I might buy some more for Christmas, even though they are not a Christmas item, per se. Wish they were not so expensive, though.

They aren't bad, on e you adjust your expectations to what they are. But they're not what I think of as cake.The cake part is in fact a non sweer flaky pastry dough...so ...it should be called a pastry.I thought it would be like a large Fig Newton, which does have a cake like consistency.That said, the filling is nice, moisture and fruity.

These are horrible! They arrived somewhat squished in a brown envelope but I was looking forward to tasting one anyway. It crumbled when I took it out of the package and tasted very dry. You can't even taste the fruit in the middle and you need a glass of milk or water nearby to wash down the "cake". Disappointed.

I usually buy Welsh cakes for St. David's Welsh society meeting. I saw these and decided to try. So very tastg. Eccles cakes are delicious. I ate first batch myself then ordered more for myself and meeting. Delicious!

I fell in love with Eccles cakes on a trip to England, so I was excited when I saw these on offer. I wasn't expecting that commercially produced pastries would equal bakery-made treats, but these aren't even close. They are quite small and the pastry is flavorless and hard instead of buttery, tender, and flaky, while the filling is sparse, dry, and lacking the texture and rich spicing of the traditional 'cake.' They also cost a good deal more than their quality and quantity justify. Disappointed, I did what I should have done in the first place and looked up a recipe. They are not hard to make, it turns out; the secret to success is the right ingredients, so...

These cakes are over the moon. Or I am after trying my first Eccles cakes We were both in love with these and will get many more Well done folks. Fresh, flakey and full of filling. I used to like Garibaldis - but no more - they are dry and stingy on filling. This is my new love. Costs more but worth it - will have less for the great quality. So lovely and buttery and full of raisins.