Basic Welsh cake recipe

(see below basic recipe for Ieuan’s recipe)

2 cups all purpose flour

2 1/4 tsp baking powder

1/2 cup cold unsalted butter (pinch of salt)

1/4 cup sugar

1/3 cup currants or raisins

1/2 tsp vanilla

1/2 tsp of any of the following spices: cinnamon, allspice,

1 egg

Whisk together flour, baking powder and spices.  Cube the butter and rub into the flour until it resembles coarse breadcrumbs.  Stir in the sugar and dried fruit. Mix with beaten egg and vanilla to make a light dough that holds together well.  Don’t over mix.

Roll out on floured surface to 1/2 ” thickness.  Cut into rounds with 3″ cutter.

Lightly butter a griddle or large, heavy skillet.  Heat until butter sizzles slightly (medium hot).  Cook Welsh cakes in batches from 3 to 5 minutes on each side until golden brown.

Eat while still warm with a nice hot cup of good Welsh tea!

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Ieuan’s recipe as sent to me via WhatsApp

“8 oz flour, self rising or with baking powder added to plain

4oz unsalted butter, a small pinch of salt can be added if wished

2oz sugar

2oz raisins

a little vanilla (I use vanilla paste)

(In old Welsh recipes mixed spices are added but I don’t like them)

1 egg

Mix butter and flour lightly as for pastry but don’t overwork as the result will be leathery

Add sugar, raisins and flavours of your choice

Add beaten egg and mix lightly

Roll out to approx 5mm.   Cut into rounds with 4″ cutter.

Preheat pan and add small amount of butter which should sizzle gently

If it turns brown quickly – too hot, no sizzle – too low.

Three minutes on each side should render them a light golden colour

Experience with baking them will improve the outcome.”

 

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Our last ‘in-person’ St David’s Day Celebration

On Saturday, February 29th, 2020 we celebrated our 167th anniversary at the Carleton Hotel, Oak Park

Little did we know that this would be our last formal event for many, many months due to the COVID 19 pandemic which impacted every home, business and organization in the entire country and the world.

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Contact Dilys Rana at dilyswr@gmail.com, 847-702-1694

for more information