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Eccles Cake Liqueur
The perfect accompaniment to a toasty moment with a warm Eccles Cake.
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Armed with a recipe dating back to the 18th century, our Distillers rose to the challenge of transforming an Eccles cake’s distinctively fruity flavours into a festive liqueur.
Traditionally enjoyed slightly warm with a cup of sweet tea alongside a slab of tangy, crumbly Lancashire cheese, there was plenty to consider! To serve up a sip that resembles a slice of the iconic cake, we added nutmeg, cinnamon, clove and orange to the still and left the botanicals to macerate overnight before adding a fragrant raisin and currant syrup to the liquid.
The result is an inviting and warming digestif fit for after-dinner discussions and present wrapping sessions.
For a simple serve, pour 50ml Eccles Cake Liqueur into a Rocks glass filled with ice and serve alongside an Eccles Cake.
The Nose: Raisin, sweet juniper, light spice.
The Palate: Rich warming juniper, sweet poached raisins and currants, warming cinnamon.
The finish: Long candied currant and candied orang peel, soft spice
75ml Eccles Cake Liqueur
50ml orange juice
50ml lemon juice
2 cardamom pods, lightly crushed
1 cinnamon stick
3 juniper berries crushed
2 tablespoons sweet honey
Cinnamon stick and an orange slice, to garnish.
Add all the ingredients except the garnish to a pan and gently warm on the hob. When hot, gently strain into two mugs and serve with a cinnamon stick and an orange slice.
Grapes on Grapes
50ml Eccles Cake Liqueur
50ml Moscatle dessert wine
25ml Pedro Ximenez
2 dashes chocolate bitters
Pink grapefruit twist, to garnish
Stir down in a mixing glass over plenty of ice and when the glass is frosty, strain the liquid into a coupe or small wine glass. Garnish with a twist of pink grapefruit peel, making sure to express the oils over the glass.