Banbury Cake

Banbury cake hails from the market town of Banbury in Oxfordshire, where it’s been baked for centuries. This version uses a yeasted dough enriched with butter, eggs, and half-and-half, spiced with a warm quartet of nutmeg, cinnamon, cloves, and mace.

Currants are folded through the batter, adding little bursts of fruity sweetness throughout. The yeast gives the crumb a tender, bread-like quality that sets it apart from ordinary cakes. It’s the kind of recipe that fills the kitchen with the smell of an old English bakery.

Pro Tips

• Dissolve the yeast in warm (not hot) water and let it bloom before adding to the batter.
• Mix dry ingredients first, then incorporate the wet for an even crumb.
• Let the batter rest briefly before baking to give the yeast a head start on rising.