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