Dating back the 18th Century, these sweet cakes are similar to Coventry God Cakes. Although oval in shape and use rough-puff or flaky pastry, they may have a similar origin.

Ingredients for Banbury Cakes

  • 8 oz (225 g) rough puff or flaky pasty
  • 1/2 oz (15 g) plain flour
  • 2 oz (50 g) butter
  • 4 oz (110 g) currents
  • 1 oz (25 g) candied peel
  • 2 oz (50 g) brown sugar (original recipes used honey)
  • 1 teaspoon of lemon juice
  • 1 pinch of grated nutmeg or ground cinnamon (as preferred)
  • 2 teaspoons of either rum, brandy or sherry (as preferred)
  • Milk and castor sugar for glaze

How to Make Banbury Cakes

Banbury Cakes
  1. Make filling by melting the butter in a pan and stir in flour and spices.
  2. Remove from heat and add the currents, peel, sugar, liqueur and lemon juice, then mix together well.
  3. Cut pastry into ovals (5in long 3in, wide and 1/4in thick).
  4. Place a dollop of filling onto one of the ovals, dampen edges, then place another oval on top and seal the sides.
  5. Make-up the rest of the cakes. Then using a sharp knife, score three slits in the top of each.
  6. Brush the tops with milk and sprinkle with castor sugar
  7. Place on a greased baking tray and bake at 475°F (240°C) for 15 to 20 minutes, until golden brown.

Serving Suggestions

Allow to cool on a wire rack before serving.

Other recipes to try: Coventry God Cakes | Mince Pies | Recipe Index

Recipe - Traditional

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