WELSH CAKES
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
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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Oscar Ouma
[email protected]These Welsh cakes are the perfect comfort food. They're warm, fluffy, and delicious.
M Usman ghani
[email protected]I made these Welsh cakes in a muffin tin and they turned out perfectly. They're a great grab-and-go breakfast or snack.
Simon nkosi
[email protected]I'm not a fan of currants, so I used raisins instead. The cakes still turned out great!
Wesley Jackson
[email protected]These Welsh cakes are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Athoi Akter
[email protected]I'm not sure what went wrong, but my Welsh cakes turned out dry and crumbly. I think I might have overmixed the dough.
THE AFRO KILLERS
[email protected]I made these Welsh cakes for a party and they were a big hit. Everyone loved them!
Rosio Reynoso
[email protected]These Welsh cakes are a bit more time-consuming to make than some other recipes, but they're worth the effort. They're so delicious and unique.
Ram Baral
[email protected]I've never had Welsh cakes before, but I'm definitely a fan now. They're so easy to make and they taste amazing.
jwja gyan
[email protected]I love that these cakes are not too sweet. They're perfect for a snack or breakfast with a cup of tea.
Zin Lin
[email protected]I'm not a big fan of fruit in my cakes, but I made an exception for these Welsh cakes and I'm glad I did. They're so good!
Mayenziwe Simelane
[email protected]These Welsh cakes are a great way to use up leftover currants. I also added a bit of cinnamon and nutmeg for extra flavor.
Jeni DOBR
[email protected]I wasn't sure what to expect from these cakes, but I was pleasantly surprised. They're not too sweet and have a lovely texture. I'll definitely be making them again.
Moeezjutt Moeezjutt
[email protected]I've made these cakes several times now and they're always a hit with my family and friends. They're especially popular at Christmas time.
Jagannath Dhakal
[email protected]I love the simplicity of this recipe. With just a few basic ingredients, you can create a delicious and satisfying snack or breakfast.
Rejoice Dede Richards
[email protected]These Welsh cakes are a delightful treat! The texture is soft and fluffy, with a hint of sweetness from the currants. I followed the recipe exactly and they turned out perfectly.