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Last updated: 20 May 2010

Classic Welsh Cakes

Classic Welsh Cakes
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Reviews (1)  |  Tweaks (1)
Added to favourites by 30 cook(s)
  • Prep: 2 hours  Cook: 8 mins
  • Serves: 24
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.

Recipe provided by:

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Ingredients

500g (1¼ lb) plain flour
2 dessertspoons baking powder
1/2 teaspoon salt
75g (3 oz) butter, softened
75g (3 oz) lard
300g (11 oz) caster sugar
350g (12 oz) sultanas or currants
4 eggs
100ml (4 fl oz) milk

Preparation method

1. Sift flour, baking powder and salt into bowl. Add butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or sultanas. 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. Bake the cakes on a greased griddle, bakestone or frying pan over low heat until golden brown. Cool and sprinkle with sugar.
 
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More Tweaks (1)

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  • Tweak: Abergavenny_Storey Took shortcuts:

    you dont need too chill the dough these days you only needed too chill in the olden days as the flour and the bicarb wasnt as refined you should be fine to use the dough straight away also make sure the rolling surface is EXTREMELY Floured and also the rolling pin if you have children who dont like currents then you can substitute with choc chips

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  • The dough is easy to make but it took a while to work out the ideal temperature for the pan, but fortunately, the quantities in this recipe seem to make dozens of cakes, so there was plenty of opportunity to practice! The welsh people I served these to were very impressed.
    Posted: 27 Mar 2010 Moderately easy
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