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Banbury Cakes Recipe
These individual fruit cakes were originally made with a yeast dough but for many years, this lighter version has been used.
For 12 cakes:
1kg/2 lbs Puff Pastry
200g/8 oz Currants
50g/2 oz Candied Peel
1 teaspoon (5ml) each of Allspice and Nutmeg
½ teaspoon Cinnamon
100g/4 oz Butter, melted but cool
100g/4 oz Caster Sugar
2 tablespoons (30ml) Rum
2 Egg Whites, lightly beaten
6 tablespoons (90ml) Caster Sugar
1. Roll the puff pastry out thinly, and cut out 12 circle of about 15cm/6 ins.
2. Mix the filling ingredients together
3. Preheat the oven to 220°C/425°F/Gas 7.
4. Share the currant mixture between the pastry circles by puttig some on the centre of each one.
5. Brush the edges with a little egg white and fold the pastry over to form a sealed circle, cutting away any surplus dough.
6. Turn the cakes over and slightly flatten them with a rolling pin, without rolling too hard.
7. Make three slashes across the centres of the cakes.
8. Brush the tops with the remaining egg white, and sprinkle with the sugar.
9. Bake them for 20 minutes or until they’re slightly golden on top.
Allow to cool on a rack.