Grannys Welsh Cakes Recipes

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WELSH CAKES



Welsh Cakes image

Provided by Baking with Granny

Categories     Dessert     Snack

Number Of Ingredients 7

230 g Self-raising Flour
1/2 tsp Mixed Spice
70 g Caster Sugar
110 g Butter or Margarine ((cold, cubed))
70 g Currants
1 Free-range Egg ((beaten))
1 or 2 tbsp Milk

Steps:

  • In a large bowl, add the flour, sugar and mixed spice. Stir to combine.
  • Add the butter and rub into the dry ingredients with your fingers until the mixture resembles fine breadcrumbs. Add the currants and mix.
  • Add the [beaten] egg and the milk, and mix to form a fairly stiff dough - you may need to use your hands to do this. If your dough feels too dry, add a little extra milk.
  • Tip the dough onto a floured surface and gently knead for a moment to bring together.
  • Heat a frying pan or flat griddle pan over a low-medium heat. Leave to come to temperature whilst you prepare your Welsh Cakes.
  • Using a rolling pin, roll the dough to about 5mm thick and cut into circles with a round 7cm cookie cutter. Set each circle to one side once cut and continue to re-roll the dough until you have around 12-15 round cakes.
  • Lightly grease your frying/griddle pan before placing your cakes on, keeping a bit of space between them (be careful not to overcrowd your pan - you will need to do this in batches). Cook the cakes for 3-5 minutes on each side, or until golden brown in colour.
  • Place the cooked Welsh cakes onto a wire rack to cool and dust with a little caster sugar to finish.

GRANNY'S WELSH CAKES



Granny's Welsh Cakes image

This recipe was given to my grandmother many, many years ago by an old Welsh lady. They are a family favorite in all generations. They are different from the other recipes listed here as they do NOT have milk--eggs are the only liquid.

Provided by KristinB

Categories     Dessert

Time 25m

Yield 36-48 cookies, 6 serving(s)

Number Of Ingredients 8

4 cups flour
1 cup margarine or 1 cup butter
1 cup sugar
4 eggs
1 cup raisins or 1 cup currants
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla

Steps:

  • Beat margarine & sugar together.
  • Add eggs & beat till smooth.
  • Add dry ingredients & stir till just nicely mixed.
  • Roll out on floured surface to 1/4 to 1/2-inch thick.
  • Cut into rounds using a small glass or round cookie cutter (we've always used a small glass).
  • Cook in frying pan till nicely browned on one side; flip & brown the other side. (approx. 3-4 minute per side).
  • Remove to baking rack to cool.
  • Store in an airtight container or ziplock bag.

Nutrition Facts : Calories 827.5, Fat 34.5, SaturatedFat 6.4, Cholesterol 141, Sodium 1035.2, Carbohydrate 117.5, Fiber 3.1, Sugar 48.2, Protein 13.9

GRANNY CAKE I



Granny Cake I image

This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist.

Provided by Kitty

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 13

2 eggs
1 (20 ounce) can crushed pineapple with juice
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
½ cup packed light brown sugar
½ cup chopped walnuts
½ cup butter
½ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
  • Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
  • To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 29.5 g, Cholesterol 27.2 mg, Fat 6.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 21 g

WELSH CAKES



Welsh Cakes image

My grandfather was Welsh and liked to make Welsh cakes on the griddle. Our whole family loves them. Sometimes he would make them for Christmas and wrap them in little bundles for each family. It's a very special memory for us. -Wendy Masters, East Garafraxa, Ontario

Provided by Taste of Home

Time 25m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

3-1/2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cold butter, cubed
3/4 cup 2% milk
1 large egg, beaten
1-1/4 cups dried currants or raisins

Steps:

  • In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.

Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

WELSH CAKES



Welsh Cakes image

We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.

Provided by Flo Buehler

Categories     World Cuisine Recipes     European     UK and Ireland     Welsh

Yield 24

Number Of Ingredients 9

4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons butter, softened
6 tablespoons lard
1 ½ cups white sugar
2 cups raisins
4 eggs
8 tablespoons milk

Steps:

  • Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. 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.
  • Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g

WELSH CAKES



Welsh Cakes image

This recipe is from Chatelaine's Heritage Collection of Recipes, published in 1968. I didn't have any mixed peel but they are really good with just currants. Fried them on an electric griddle. Had to increase the temperature to 300F as the heat varies considerably across the griddle top. They are seriously addictive!!!!

Provided by Myrna B.

Categories     Quick Breads

Time 55m

Yield 27 serving(s)

Number Of Ingredients 12

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 cup shortening
3/4 cup currants
1/4 cup mixed peel, finely chopped
2 eggs, beaten
6 tablespoons milk

Steps:

  • Sift dry ingredients together in a bowl and cut in shortening finely. Add fruit, then eggs mixed with milk to make a stiff dough. (I ended up using my hands to get it to combine.)
  • Roll to 1/4-inch thickness on a floured surface. (It is more convenient to roll out half the dough at a time.) Cut out rounds with a sharp two-inch cookie cutter.
  • Bake on a heated griddle on low heat, or an electric fry pan set at 250F for 8 to 10 minutes. When golden brown on one side, turn and bake second side until golden.
  • Serve hot with butter as a tea cake or serve cold. Store in a covered container.
  • NOTE: Shortening is satisfactory in this recipe but butter or hard margarine gives a richer flavour and colour. (I used hard margarine.) I estimated two as a serving. (Don't think you'll stop with two!).
  • Makes about 4 1/2 dozen.

Nutrition Facts : Calories 180.2, Fat 8.3, SaturatedFat 2.1, Cholesterol 16.1, Sodium 137.5, Carbohydrate 25, Fiber 2.2, Sugar 10.2, Protein 2.4

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