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The Eccles cake page describes the difference between a Chorley Cake and an Eccles Cake as:
A similar sort of cake originates from the town of Chorley in Lancashire. The Chorley cake is flatter in appearance, is made with shortcrust pastry rather than puff pastry and is devoid of sugar topping.
There is nothing in there which contradicts this page, and it is similarly true. The lack of sugar crust on the top is another reason why a Chorley cake is much less sweet than an Eccles one. The Eccles cake should be flat (as made traditionally) and made with flakey pastry. Puff pastry is a modern addition and generally results in the top of the cake doming upward during baking, giving it a more raised top than the Chorley. Pyrope11:38, 23 August 2007 (UTC)[reply]
It would be great to include a photo of a chorley cake in the article, even if only by exernal link. Neither of the current 3 recipe links has one. I've never eaten a chorley cake, so I don't think I'm the right person to select a representative photo. NinetyNineFennelSeeds (talk) 17:33, 19 November 2009 (UTC)[reply]
So the earliest reference is in The Rural Life of England by William Howitt (1841) (first edition was in fact 1838)? The article currently doesn't say much about the earliest reference to Chorley cakes? Martinevans123 (talk) 23:24, 13 January 2022 (UTC)[reply]
@Martinevans123: Thanks for replying (sorry for the lateness of my response); I don’t have an earliest date for sad cake; I had assumed it was traditional in the North West (and it seems in Yorkshire also): Do you think the articles shouldn’t be split? It seems the notion of sad cake goes beyond Chorley... Swanny18 (talk) 23:40, 31 January 2022 (UTC)[reply]