No, that is not a typo. Eccles cakes were named after the town of Eccles in Lancashire where they were first sold commercially. However, they can be traced back further to the time the town held festivals known as “Eccles wakes.”
They are not really cakes in the traditional sense of the word but more like small, round pies made from flaky pastry and filled with currants and raisins. When you cut into one of these, you will realize why they’re also called “squashed fly cake.” Eccles cakes are the perfect combination of sweet and sour and the demerara sugar-coated crust is the icing on the cake.