Banbury cake is an oval-shaped pastry filled with fruit and spices that originated in the Oxfordshire town of Banbury. Its ingredients, including spices and citrus fruits, were brought back by Crusaders in the 13th century. The pastry has maintained its popularity over the centuries and is often made with pre-packaged puff pastry. Modern versions may include rum flavoring. Banbury cake is often confused with Eccles cake, which is similar in filling but round and shortcrust based.
A Banbury cake is an English pastry that originates from the Oxfordshire town of Banbury. This town, made famous by a nursery rhyme, is no less famous for its characteristic pastry, an oval-shaped dessert filled with fruit and spices. While undoubtedly British, many of the cake’s ingredients originated in the Middle East, giving this particular confection an unusual history.
The origins of Banbury cake are believed to date back to the Crusades of the 13th century, when returning Crusaders brought back spices, citrus fruits and other fruits never before seen by the English to England. These interesting new flavors were quickly adopted in the relatively spice-free cuisine of England, leading to Banbury pie, among other dishes. The earliest known recipe for the pastry dates back to the early 17th century and the dish has maintained its popularity over the centuries.
Some people incorrectly suggest that a Banbury cake is synonymous with a similar dessert called an Eccles cake. While similar in filling, Banbury pies are made with flaky pastry and are oval in shape, while Eccles pies are shortcrust based and round. Even Banbury pies are believed to be a few centuries older than their Eccles cousin and may have been the inspiration for the more modern treat.
One benefit of the modern world is the availability of pre-packaged puff pastry, which makes pie baking significantly easier, as homemade puff pastry is notoriously tricky. To make a traditional filling, cream butter with demerara sugar, then add currants, raisins, breadcrumbs, and mixed citrus peels. Add one egg yolk and beat the mixture until smooth.
To form the dough, roll out the dough into oval shapes and complete with the filling. Pull the edges up to seal the filling completely inside the pastry, keeping the oval shape intact. Place on a baking sheet with the edges folded down and brush the top with egg white or sugar water before baking.
Modern versions of the Banbury cake often include rum or rum flavoring to enhance the dessert’s spicy and fruity notes. The original recipes don’t mention this ingredient, however, and many traditionalists prefer not to use it. Banbury pies make great holiday treats and are a great addition to any Renaissance or Dickensian fair. They make wonderful tea cakes and are great treats for children as they can be easily manipulated and carried around.
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