Banbury Cake Recipe

food from great britain
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 Updated 08/03/2017

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This is one of the few remaining feast day cakes with which we are still familiar. Every region would have had its own rich fruit and spice based cakes which were baked for religious festivals but the vast majority of recipes have now been lost.


  • rough puff pastry
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • half an egg
  • 1 tablespoon cake crumbs
  • 2 tablespoons mixed peel
  • 4 tablespoons currants
  • a little allspice
  • a little extra sugar
(see measure conversions for more information on quantites)


  1. Roll the pastry out to 1/8 of an inch thickness.
  2. Cut the pastry into rounds 6 inches in diameter.
  3. Cream the butter and sugar together and add the egg, cake crumbs, allspice, currants and peel.
  4. Place a little of this mixture into each pastry round.
  5. Dampen the edges of each round.
  6. Bring the edges up and press them together sealing in the butter sugar mix.
  7. Place upside down onto a greased baking tray and press down a little.
  8. Brush with water and sprinkle on a little sugar.
  9. Bake at 220 degrees centigrade (see temperature conversions) for 30 minutes.

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 1 cake


#2 - barbara - 01/15/2016 - 08:19
What, please, is the difference between an Eccles Cake and a Banbury? I now Eccles are usually round and Banburys more oval, and that Banburys are browner, the fillings are similar but different. I now different bakers have their own idisyncratic receipes, but is there a standard?

This is simply a lazy afternoon enquiry, sitting here thinking about the kind of cakes I used to eat, still like but can only have when 'er indoors isn't about!

#1 - Terry Burke - 01/21/2011 - 08:34
Eccles cakes. Yummy.
#0 - ccerasani - 07/28/2010 - 07:56
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