Welsh Tea Cake

    Welsh Tea Cake

    (24)
    2hr


    22 people made this

    About this recipe: Raisins baked with honey make this rich, dark and moist tea cake. Delicious for breakfast or as an afternoon snack with coffee or tea.

    Ingredients
    Serves: 20 

    • 650ml water
    • 425g raisins
    • 4 teaspoons bicarbonate of soda
    • 340g butter, softened
    • 300g caster sugar
    • 3 eggs
    • 2 tablespoons treacle or honey
    • 1 tablespoon vanilla essence
    • 1/8 teaspoon salt
    • 500g plain flour

    Directions
    Prep:30min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:2hr 

    1. Preheat oven to 180 C . Lightly grease two 23x12cm (9x5 in) loaf tins.
    2. Combine water and raisins in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat, stir in bicarb and let cool.
    3. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in honey, vanilla and salt. Stir in flour and then beat in raisin mixture until well combined. Spoon batter into prepared tins.
    4. Bake in preheated oven until a skewer inserted into centre of the loaf comes out clean, about 50 to 60 minutes. Cool in tins on a wire rack. Serve at room temperature.
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    Reviews and Ratings
    Global ratings:
    (24)

    Reviews in English (19)

    by
    7

    delicious, wonderful with hot tea/coffee  -  21 Aug 2000  (Review from Allrecipes US | Canada)

    by
    5

    very moist loaf. I used 50g less sugar and it still tasted plenty sweet enough for my family, fantastic!  -  11 Apr 2012  (Review from Allrecipes UK | Ireland)

    by
    5

    This was very tasty. I even accidentally overcooked one loaf, and it still came out moist and sweet. I used half chopped dates & half raisins because I didn't have enough raisins, and it was good. One note: this made more than two 9x5 loaf pans for me. I filled the loaf pans up to about an inch below the top (I was worried they would overflow), and I had enough extra batter to fill another mini loaf pan.  -  15 Oct 2007  (Review from Allrecipes US | Canada)

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