A very traditional Banbury cake recipe.
1/2 lb. Pastry
1 oz. Currants
1 oz. Raisins
Half a Lemon
Half an Orange
1 oz. Bread Crumbs
1 oz. Sugar
Chop the raisins lightly, put them into a basin with the currants, the sugar, and the bread crumbs.
Mix together, grate over the rind of half a lemon, and half an orange. Strain in the juice, and let it stand for an hour.
Roll out the pastry and cut into rounds about three inches long.
Lay a little of the mixture in the centre, close over the pastry, turn the cake over, flatten it out in the middle.
Brush over with sugar, and bake in rather a quick oven. Serve warm.
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