Traditional Welsh Cakes

Name: Traditional Welsh Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 15 Welsh cakes
Ingredients: 2 cups all-purpose flour; 1/3 cup caster sugar (do not substitute); 1 teaspoon baking powder; 1/2 teaspoon ground mace; 1/4 teaspoon salt; 1/8 teaspoon ground cinnamon; 2 ounces lard; How To Render Your Own Lard!; 2 ounces butter; 1 large egg; 1/2 cup dried currants; 2-3 tablespoons milk; granulated sugar for finished cakes

User Reviews

5.0

534 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
15 Welsh cakes
Calories
125 kcal
Course
Dessert, Snacks
Cuisine
British

Traditional Welsh Cakes

Nevaeh Sloan

Report

Unforgettably flaky, tender, almost melt-in-your-mouth texture that's punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!

Share:

I Made This!

400 people made this

Print

106 people printed this

Save this

320 people saved this

Ingredients

Servings

2 cups all-purpose flour
1/3 cup caster sugar (do not substitute) (to make your own, pulse granulated sugar in a blender until ultra fine. Do NOT use powdered sugar)
1 teaspoon baking powder
1/2 teaspoon ground mace ,(a highly fragrant, flavorful spice used in a lot of traditional baking. STRONGLY recommended but can substitute nutmeg if necessary)
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 ounces lard , chilled (about 4 tablespoons) NOTE: Lard is critical for the wonderful texture of Welsh Cakes
How To Render Your Own Lard! (it's WAY cheaper and better)
2 ounces butter , chilled and cubed
1 large egg , lightly beaten
1/2 cup dried currants
2-3 tablespoons milk
granulated sugar for finished cakes

Add to Shopping List

Instructions

In a bowl combine the flour, sugar, baking powder, salt, mace and cinnamon. Mix in the lard and butter using your fingers or a food processor until the mixture resembles coarse crumbs. Add the currants and stir to combine. Add the beaten egg and work it into the mixture adding a little milk as needed until you have a soft dough. It should not be wet or sticky. Wrap the dough and refrigerate for 30 minutes. (Dough can be made well in advance and chilled until ready to use.)
Roll the dough out onto a floured or non-stick surface about 1/4 inch thick. Cut out rounds using a biscuit cutter. Gather up the scraps, knead together and roll out again to cut the remaining rounds.
Heat and lightly butter a cast iron pan over medium heat (I lightly butter it to later help the sugar adhere to the cakes when they're sprinkled). Add the cakes and cook on each side until lightly browned, about 3-4 minutes (lower the heat if needed to prevent the outside from burning before the interior is done).
Let them cool for about a minute. While the Welsh cakes are still warm, place them in a small bowl of sugar to coat all sides. Best eaten while a little warm. Reheat Welsh Cakes in a pan, toaster, or warmed oven (or if in a hurry, in the microwave for a few seconds).

Nutrition Information

Show Details

Serving 1Welsh cake Calories 125kcal (6%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 2g (10%) Sodium 72mg (3%) Potassium 102mg (3%) Sugar 7g (14%)