How To make Banbury Cakes
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
OPTIONAL ICING:
3 tb Confectioners' sugar;
-dissolved in 1 tb Milk;and
ds Anise extract To make a very good Banbury CakeTake 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.:
Gervase Markham, The English Hous-wife Banbury, a town in Oxfordshire, is still famous for its cakes, but today the most popular ones are flavored with rum. Still, Markham's cakes hold their own some three hundred fifty years after they were created. Having no ale barm, we'll use yeast. 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
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How To make Banbury Cakes's Videos
Award-winning Eccles Cake recipe by Dominique Ashford
Dominique won a prestigious bake-off in Manchester to find the ultimate Eccles Cake recipe.
Dominique has a new ESSE 990 ELX electric range cooker in her kitchen at the Dale House Farm B&B where she hosts guests at occasional demonstrations and cookery courses.
We are delighted to share Dominique's Eccles cake recipe - visit this link
If you cannot find the time to bake, an ESSE Eccles cake can be enjoyed by visiting ESSE Factory Cafe in Barnoldswick
Chorley Cakes & Eccles Cakes
Today I'm making two Lancashire classics, The Chorley Cake and the Eccles Cake.
Recipe
For the pastry
170 g butter
256 g plain flour
21g caster sugar
Pinch of salt
2g. baking powder
42g milk
For the filling
40g butter
50g. sugar
A good pinch grated nutmeg (Optional)
200 g currants, sultanas or raisins
For the Eccles Cakes recipe please see my website at this link:
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English Barm Cakes (AKA Baps, Scufflers, Soft Rolls)
Barm Cakes originated in the North West areas of the UK, but as with all regional regional spread to many parts of the country and were all given different names. But the Barm Cake took it's name from the yeast used in the recipe. BARM is the froth on top of the beer brewing vats hence , the Barm Cake.
Recipe
500g Strong White Bread Flour
25g Lard
7g Fast Action Dried Yeast (Usually 1 sachet)
160g Cold Milk
160g Hot Water
8g Salt
This recipe makes 10 Barm Cakes
Bake at 180ºC No Fan for about 20 minutes or until just colouring on top.
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???????????????????????????? American Kid Tries Eccles Cakes | Food 22 of 1000
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Eccles Cake
A flaky pastry from England filled with sweet currants.
Full Recipe:
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