Grandmother’s Welsh Cakes
This recipe is featured in Wales: Britain's Best Kept Secret
I still have this recipe for Welsh cakes in my grandmother’s faded but legible handwriting. Be sure to include the spices, as they are essential for authentic flavor.
- Servings Makes 24 cakes
- 480 grams (4 cups) all-purpose flour, plus additional as needed
- 20 ml (4 teaspoons) baking powder
- 2.5 ml (½ teaspoon) cinnamon
- 2.5 ml (½ teaspoon) allspice
- 2.5 ml (½ teaspoon) mace
- 2.5 ml (½ teaspoon) salt
- 85 grams (6 tablespoons) butter
- 85 grams (6 tablespoons) lard
- 300 grams (1½ cups) plus 30 ml (2 tablespoons) granulated sugar
- 284 grams (2 cups) currants
- 4 eggs, lightly beaten
- 118 ml (½ cup) milk or buttermilk
- Oil or butter, for greasing pan
1. Sift together the flour, baking powder, cinnamon, allspice, mace, and salt. Using a pastry cutter or two knives, cut in the butter and lard until the dough resembles breadcrumbs. Stir in 300 grams (1 1/2 cups) of the sugar and the currants.
2. Add the eggs to the flour mixture with just enough milk or buttermilk to make a firm dough. Refrigerate for 1 hour.
3. On a lightly floured work surface, roll the dough to .6 cm (1/4 inch) thickness and cut into 7.6 cm (3 inch) rounds. Preheat a griddle or well-seasoned cast iron skillet over medium-high heat and grease lightly with oil or butter. Add the cakes and cook until lightly browned on both sides, about 2 minutes a side.
4. Transfer the cakes to a platter, and sprinkle with remaining 30 ml (2 tablespoons) sugar. Serve warm or cool. These freeze well.