Cranberry and orange Welsh cakes

    32 min

    A new twist on an old Welsh cake recipe given to me by my nan. This is a great recipe to make all year round and also they are well received at Christmas as gifts. I always bake my Welsh cakes on a traditional bakestone (which can be bought cheaply online) but you can use a heavy frying pan or griddle.

    Somerset, England, UK
    13 people made this

    Makes: 16 Welsh cakes

    • 60g (2 oz) cold margarine or butter
    • 60g (2 oz) lard
    • 225g (8 oz) self raising flour
    • 60g (2 oz) caster sugar, extra for finishing
    • 90g (3 oz) dried cranberries
    • zest of 1 medium orange
    • 1 teaspoon orange extract
    • 1 egg

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. In a large bowl, rub the margarine/butter and lard into the flour with your fingertips until it resembles fine breadcrumbs.
    2. Add the sugar, cranberries, orange zest and orange extract along with the egg and mix all the ingredients together. Using your hands mix to form a large ball of dough but do not overwork.
    3. Dust work surface with flour before rolling out to 1cm (1/2 in) thick. Use your desired size cutter to cut out the cakes.
    4. Lightly grease the bakestone (or other pan) with some lard. Cook Welsh cakes on a medium heat for approximately 3 minutes on each side until golden brown. You may need to turn them a couple of times during this process.
    5. Once cooked, sprinkle immediately with caster sugar and leave to cool.


    Step 2: I sometimes wrap the dough in cling film and place in the fridge for a couple of hours as this helps to firm up the dough making it easier to work with when I need to cut out the cakes.

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    So easy to make and they taste delicious. A lovely change from the traditional Welsh cakes; the cranberries make them moist and juicy!  -  28 Dec 2015