Manchester Cakes

    45 mins

    Individual cakes bursting with raisins and sweet spices. They make a great food gift as they will keep for a while in an airtight tin.

    4 people made this

    Serves: 12 

    • 450g packet ready-made puff pastry or use homemade pastry recipe
    • 60g caster sugar
    • 30g butter
    • 120g raisins
    • 30g chopped mixed citrus peel
    • half teaspoon each of nutmeg and allspice
    • 1 egg white, beaten
    • 2 tablespoons caster sugar for sprinkling

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. In a medium saucepan, combine sugar and butter. Cook over medium heat until melted.
    2. Add currants, mixed peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
    3. Preheat oven to 220 C.
    4. On a lightly floured surface, roll out pastry and cut into 4 inch rounds.
    5. Place a small spoonful of filling onto centre of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin.
    6. Make a small hole or 2 small slash marks in the centre of each pastry bun. Brush with beaten egg white, and sprinkle with sugar. Arrange on baking tray.
    7. Bake in preheated oven for 15 minutes, or until lightly browned around edges.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (5)


    I got 16 out of this recipe, but i don't think they'll last long. watch the oven temperature, I had to turn mine down after 10 minutes to stop them burnng.  -  14 Sep 2008  (Review from Allrecipes UK | Ireland)


    I actually haven't tried this recipe yet, I just wanted to know if the submitter could please comment and say what the recipe is for the pastry? This sounds like a recipe my grandmother used to make and when she passed away no one knew how to make this anymore. I would really love to try this recipe.  -  22 Jul 2003  (Review from Allrecipes US | Canada)


    I use puff pastry. I buy a package of frozen puff pastry and it works a treat. Also I use brown sugar not white.  -  26 Jan 2011  (Review from Allrecipes US | Canada)