| eccles Cake this Cake Takes Its Name From The Town Of Eccles, England. 4 Cups All-purpose Flour
2 Tablespoons Salt
1 1/3 Cups Shortening
about 12 Tablespoon Water
1 Cup Currants
3/4 Cup Granulated Sugar
1/4 Cup (1/2 Stick) Butter Or Margarine for Pie Crust, Mix Flour And Salt, Cut In Shortening Until Size Of Small Peas*. Add Water Gradually As Needed. Mold Into One Ball, Reserving Small Amount For Patches. Flatten Pie Crust With Hands Until About The Size Of A Pie. Put Currants In A Pile In The Center Of The Pie Crust. Top With Sugar. Dot With Pieces Of Margarine. 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. Roll Dough Out On Top Of Generously Floured Brown Paper, Cut From A Brown Paper Bag, For Ease Of Handling. Transfer To Cookie Sheet (brown Paper And All!). Bake At 375 Degrees F For 25 To 30 Minutes, Until Lightly Browned And Bubbling. 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. |
