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BANBURY CAKES




Source of Recipe


My files


Recipe Introduction


Banbury cakes date back to Tudor days, and were originally sold from special lidded baskets and wrapped in white cloths to keep them warm.



List of Ingredients




1 lb. puff pastry
2 oz. butter, melted
4 oz. raisins
4 oz. currants
2 oz. mixed peel
4 oz. demerara sugar (coarsely ground brown sugar)
1 level teaspoon mixed spice
Egg white and caster sugar for topping

Recipe



Set Oven to 425°F or Gas Mark 7.
Mix the melted butter, fruit, peel, sugar and spice together in a bowl, combining well.

Roll out the pastry on a lightly floured surface and, using a saucer, cut into about 16 circles. Divide the fruit mixture evenly between them, then dampen the edges of the pastry circles and draw up into the centre, sealing well. Turn over and, with the hands, gently form the cakes into ovals, then press down very gently with a rolling pin.

Make 3 diagonal cuts across the top of each cake, then brush with egg white and sprinkle with sugar. Place on lightly greased baking trays and bake for 15 to 20 minutes or until golden. Serve slightly warm. Makes about 16.