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Traditional Welsh Cakes

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.)
  2. 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.  
  3. 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).  
  4. 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

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%)

Nutrition Facts

Serving: 15Welsh cakes

Amount Per Serving

Calories 125

% Daily Value*

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

* Percent Daily Values are based on a 2,000 calorie diet.