Welsh Cakes
Welsh Cakes are a traditional sweet bread in Wales. They were originally made every March 1st to commemorate St. David, the patron saint of Wales. They are now made anytime as a dessert or to eat with your tea. They have a scone-like consistency, with currants as the fruit and British Mixed Baking Spice for the spice flavoring. Mixed Spice, with its nutmeg, cinnamon, and other baking spices, adds just the right flavor to many English baked goods recipes.
They are usually cooked on a heavy griddle, but we use a large skillet. We found that it allows you to cover them for a minute while cooking, which lets them cook more thoroughly at a lower temperature, yet get golden brown. Please enjoy them with a cup of your favorite tea.
Makes: 12 to 14
Ingredients:
2 ⅛ Cups All Purpose Flour
2 Teaspoons British Mixed Baking Spice
1 ½ Teaspoons Baking Powder
½ Cup, plus 1 Tablespoon Cold Butter, cut into small pieces
Extra butter for cooking the cakes in the pan
⅓ Cup Sugar, plus more for topping
½ Cup Currants or Raisins
¼ Cup, plus 2 Tablespoons Buttermilk
1 Large Egg, Slightly Beaten
Instructions:
You’ll need a large non-stick skillet with a lid to cook the cakes on.
Sift the flour, British mixed spice, and baking powder together into a large mixing bowl. Add the cold butter pieces and rub into the flour mixture.
Stir in the sugar and raisins or currants.
Stir in the egg, the ¼, plus 1 tablespoon of the buttermilk and mix to a soft dough. Add the remaining tablespoon of milk if necessary. The dough should be workable, but not too soft.
Roll the dough out on a lightly floured surface to ⅓” thickness. Using a 3″ biscuit cutter, cut the dough into 12 to 14 cakes. You’ll have to re-roll the dough to cut out the remaining cakes.
Heat your skillet over medium – low heat. Add about a tablespoon of butter in the skillet. Swirl around the skillet as it melts to spread around. Place the cakes in the skillet. Cook for 1 minute, then place a lid on the pan for another minute. Flip them over and cook for another minute without the lid or until they are golden brown.
Transfer the cooked cakes to a wire cooling rack. Sprinkle a bit of sugar on the tops while still hot. Serve immediately while still warm. They can also be eaten later rewarmed or at room temperature.