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Pronounced “ECK-culls," this pastry takes its name from Eccles, England. These very traditional English tea cakes are flakey envelopes of pastry filled with raisins and cinnamon sugar. Excellent with every avenue of tea or coffee or when topped with whipped cream. Our recipe came from Scottish baker “Scotty MacDonald” and has been a favorite for over 60 years. This is an example of a tradition too good to pass up!
(6 individual cakes)
Net wt. 1lb 6oz
