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Banbury Cakes
Author/Submitted by:
Servings: 14
Categories:
Cakes
/
Desserts
Ingredients: 3/4
c
Light cream 1/2
c
Butter 1/4
c
Sugar 1
t
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
Directions:
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 mixture. Knead until dough is smooth and
elastic, adding more flour if necessary. 6. Place dough in a greased
bowl. Cover with a clean, moistened towel, and set bowl in a warm
place for dough to rise until double in bulk. This will take about 1
1/2 hours. 7. Punch down dough; then knead it again for an additional
few minutes. 8. Shape dough into 14-16 2 1/2-inch balls and place
them on a greased cookie sheet. 9. Cover "cakes" with a towel, and
let rise in a warm place for 1 hour. 10. Bake on cookie sheet at 375F
about 25 minutes or until tops are golden. 11. Remove cakes from
cookie sheet and cool on a wire rack. 12. Frost with icing, if you
wish.
Yield: 14-16 Banbury cakes
from To The Queen's Taste by Lorna J. Sass "Miscellaneous" posted by
Tiffany Hall-Graham Submitted By BARRY WEINSTEIN On 04-19-95 (0621)
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