Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Special equipment needed:
- Rolling pin
- Pastry brush
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and mix until well combined.
4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until a soft dough forms.
6. Fold in the raisins and chopped walnuts.
7. On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
8. Transfer the dough to a parchment-lined baking sheet.
9. Using a pastry brush, lightly brush the surface of the dough with milk.
10. Bake for 25-30 minutes, or until the cake is golden brown and firm to the touch.
11. Remove from the oven and allow to cool completely before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 280
Fat: 13g
Carbohydrates: 36g
Protein: 5g
Fiber: 2g
Sugar: 16g
Substitutions for ingredients:
- You can use any type of dried fruit instead of raisins, such as currants or chopped dates.
- Pecans or almonds can be used instead of walnuts.
Variations:
- Add a tablespoon of orange zest to the dough for a citrusy twist.
- Drizzle a simple glaze made with powdered sugar and milk over the cooled cake for added sweetness.
Tips and tricks:
- Make sure to use softened butter for easier mixing.
- Do not overwork the dough, as this can result in a tough cake.
- If the dough is too sticky, add a little more flour until it is easy to handle.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the cake in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the cake on a decorative platter or cake stand.
- Dust the top of the cake with powdered sugar before serving.
Garnishes:
- Sprinkle chopped walnuts or raisins over the top of the cake for added texture.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pairings:
- A cup of hot tea or coffee pairs well with this cake.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more milk until it comes together.
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Banbury cakes originated in the town of Banbury, England, in the 17th century.
- They were traditionally made with currants and spices, and were a popular snack for travelers passing through the town.
Flavor profiles:
- The cake is sweet and spicy, with a chewy texture from the raisins and crunchy texture from the walnuts.
Serving suggestions:
- Slice the cake into wedges and serve with a cup of tea or coffee for a mid-afternoon snack.
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Region: British