Welsh Cakes | ExpatWomanFood.com

Posted on

29 May 2017


Liz Robb

Welsh Cakes


225g plain flour
Half a teaspoon of baking powder
A pinch of salt
75g golden caster sugar
A quarter teaspoon of ground cinnamon
A quarter teaspoon of ground nutmeg
50g butter
50g soft margarine
30g sultanas
30g raisins
1 large egg
A splash of milk


  • Sift the flour and baking powder into a large bowl. Mix in the salt and the spices.
  • Cut the butter and soft margarine into small pieces, add to the bowl and rub in until it resembles breadcrumbs.
  • Add the sultanas and raisins and mix in well.
  • Beat the egg, fold into the mixture and form a soft dough. If the dough is too dry you can add a splash of milk, but I found that I didn't need to.
  • Roll out the dough on a lightly floured surface to just over a centimetre thick, then cut out the rounds with a 6cm cutter; it will make 20-25 cakes.
  • Lightly grease a flat griddle or a large heavy based frying pan with butter then heat.
  • Cook in batches for 5-6 minutes, turning once, until crisp and brown outside and still soft inside.
  • Sift on a light sugar topping and serve whilst still warm. Store any remaining Welsh cakes in an airtight container.
Cooks Note

These lovely little Welsh teatime treats, traditionally cooked on a hot flat griddle, are wonderful when served warm simply with butter, but you could also add a spoonful of jam, or even serve with ice cream!

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