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How to Make Banbury Cakes Make filling by melting the butter in a pan and stir in flour and spices. Remove from heat and add the currents, peel, sugar, liqueur and lemon juice, then mix together well. Cut pastry into ovals (5in long 3in, wide and 1/4in thick).
Well Banbury Cakes have been around since at least the 17th century, but often get confused with Eccles or Chorley Cakes. A pastry filled with a fruit and near eastern spices, they are similar to mince pies but have a distinctive fragrant twist, with a touch of alcohol to bring out the sumptuous flavours.
Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
Samuel Betts’s Banbury Cakes are spoken of by Philmon Holland and Ben Jonson as far back as 1608 and 1614 but were not popular until Betty White brought them into public favour about 1760. The above form has held a very high reputation for generations as manufacturers of the Genuine Banbury Cakes and claim descent from the famous Betty White.
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