Banbury cakes are oval-shaped, flaky pastries filled with a rich, spiced fruit mixture. They are a traditional specialty of Banbury, a historic town in Oxfordshire, England. These cakes have been enjoyed for centuries and remain a well-known part of British baking heritage.
Unlike typical cakes, Banbury cakes are more like pastries. They are made with buttery puff pastry and filled with a mixture of currants, sugar, spices, and sometimes brandy or rum. The filling is wrapped in the pastry, sealed, and baked until golden brown. The result is a crisp, flaky shell with a soft, sweet centre.
Banbury cakes date back to at least the 17th century, with some records suggesting they were made even earlier. In the past, they were often served with afternoon tea or as a travel snack for those journeying through Oxfordshire. They became so popular that they were even exported to other countries, including America and Australia.
One of the most famous producers of Banbury cakes was Edward Welchman, a baker in Banbury during the 19th century. His shop was known for making the finest Banbury cakes, and they were sold far beyond the town itself. Many visitors to Banbury would take these cakes home as a special treat.
Although they are not as common today as they once were, Banbury cakes are still made by local bakeries and home bakers who keep the tradition alive. They are often compared to Eccles cakes, another British pastry filled with currants, but Banbury cakes have a distinctly spiced flavour and a unique oval shape.
Banbury cakes and Eccles cakes are similar, but they are not the same. Both are flaky pastries filled with spiced currants, but they have distinct differences in shape, flavour, and history. These historic pastries continue to be a symbol of Banbury’s rich culinary history. Whether enjoyed fresh from a bakery or homemade, Banbury cakes remain a delicious and nostalgic part of English baking traditions.
