Polydish city guide
Best Banbury cake in San Francisco
“Made in Banbury since 1586 by secret recipe, these spiced pastries once traveled to Australia, the East Indies, and America.”
What the real thing tastes like
A Banbury cake is a spiced, oval-shaped puff pastry filled with currants. Since the mid-19th century, Banbury cakes have grown increasingly similar to Eccles cakes, but the earlier versions were quite different from the modern pastry. Besides currants, the filling typically includes mixed peel, brown sugar, rum, and nutmeg. Banbury cakes are traditionally eaten with afternoon tea. Once made and sold exclusively in Banbury, England, Banbury cakes have been made in the region to secret recipes since 1586 and are still made there today, although not in such quantity. The cakes were once sent as far afield as Australia, the East Indies and America, normally in locally made wickerwork baskets. They were sold at rail station refreshment rooms in England. Banbury cakes were first made by Edward Welchman, whose shop was on Parsons Street. Documented recipes were published by Gervase Markham (in The English Huswife, 1615) and others during the 17th century. These recipes generally differ greatl
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A Banbury cake is an oval puff pastry parcel filled with currants, mixed peel, brown sugar, rum, and nutmeg—a spiced pocket of fruit that's been made by secret recipe in Banbury since 1586. Once ambitious enough to travel to Australia and America in wickerwork baskets, these cakes have lived many lives: from elaborate Elizabethan confections perfumed with ambergris and musk to the simpler, tea-time pastries of today. They've graced royal journeys and railway refreshment rooms, though not always with ceremony.
Order it here when it has
- centuries of documented history
- travelled internationally
- royal patronage
- still made today in Banbury
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