Classic Welsh Cakes

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    Classic Welsh Cakes

    Recipe photo: Classic Welsh Cakes
    1

    Classic Welsh Cakes

    (39)
    3hr8min


    37 people made this

    About this recipe: We attended a fayre in Wales and the ladies of the local church were baking and selling these traditional cakes. We asked for the recipe and they graciously shared it with us.

    Ingredients
    Serves: 24 

    • 500g plain flour
    • 4 tsp baking powder
    • 1/2 teaspoon salt
    • 75g butter, softened
    • 75g lard
    • 300g caster sugar
    • 350g raisins
    • 4 eggs
    • 100ml milk

    Directions
    Prep:2hr  ›  Cook:8min  ›  Extra time:1hr chilling  ›  Ready in:3hr8min 

    1. Sift flour, baking powder and salt into bowl. Add butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry. Chill dough 1 to 2 hours.
    2. Roll the dough to 5mm on floured surface and cut with a cutter into 7cm rounds. Cook the cakes on a greased frying pan over low heat until golden brown. Cool and sprinkle with sugar.
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    Reviews and Ratings
    Global ratings:
    (39)

    Reviews in English (34)

    by
    81

    I am welsh, living in Canada. I have always made welsh cakes and my husband said that they were never as good as his mothers! I tried this recipe and now these are BETTER THAN HIS MOTHERS.Thanks  -  13 Oct 2003  (Review from Allrecipes US | Canada)

    by
    42

    I've had welsh cakes in Wales also. This is a very good basic recipe using american measurements. I also used all butter and added a bit of nutmeg. And a light sugar dusting when they come out of the pan.  -  22 Nov 2006  (Review from Allrecipes US | Canada)

    by
    41

    This recipe is similar to one my Dutch gramma has made before. I use all butter instead of the lard. I've also added a tsp. of nutmeg and added white chocolate chips and craisins, and served them at a Christmas brunch. Everybody loved them! Thanks!  -  31 Oct 2005  (Review from Allrecipes US | Canada)

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