Banbury Cakes



INGREDIENTS:

3/4 c Light cream

1/2 c Butter

1/4 c Sugar

1 ts Salt

1 pk Yeast

1/4 c Water; tepid

2 Eggs, plus 1 white; lightly beaten 

1/4 ts Nutmeg; freshly grated

1/4 ts Cinnamon

1/4 ts Cloves

1/8 ts Mace

4 c Sifted unbleached white flour;
up to 4 1/2 cups 

1/3 c Currants

icing (optional)

3 tb Confectioners sugar; dissolved in 

1 tb Milk;and
ds Anise extract

DIRECTIONS:

1. To make a very good Banbury Cake, take four pounds
of currants, and wash and picke them very cleane, and
drie them in a cloth: then take three egges and put
away one yolke and beate them, and straine them with
good barme, putting thereto cloves, mace, cinamon and
nutmegges: then take a pinte of creame, and as much
mornings milke and st it on the fire till the cold bee
taken away: then take flower and put in good store of
cold butter and suger. Then put in your egges, barme
and meale and worke them all together an houre or more:
then save a part of the past, and the rest breake in
peeces and worke in your currants: which done, mould
your cake of what quantity you please: and then with
that past which hath not any currants cover it very
thinne both underneath and aloft. And so bake it
according to the bignesse.

Banbury cakes, serve warm with butter and jam, are
delicious at breakfast or tea. 

1. In a saucepan, scald cream. Add butter, sugar, and
salt. Stir to dissolve. Pour mixture into a large bowl
and cool to lukewarm. 

2. In a small bowl, dissolve yeast in water.

3. Add yeast, eggs, and spices to cream mixture.

4. In a large bowl, combine 4 cups of flour and
currants, stirring until currants are lightly coated. 

5. Add flour and currants to cream



Banbury Cakes