These delightful cakes are served for tea time or breakfast throughout Wales and the West Midlands. Simple to make, and wonderful served with lightly salted butter or eaten plain alongside a cup of tea.
- 8 ounces plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon mized spice
- 2 ounces butter
- 2 ounces lard
- 3 ounces granulated sugar
- 2 ounces raisins (or currants)
- 1 egg, beaten
- 3 Tablespoons milk
- Sift the flour, baking powder and spice into a mixing bowl. Cut the fat into the flour, and rub it to a breadcrumb-like consistency; then mix in the sugar and raisins. Mix in the egg, and sufficient milk to make a stiff dough.
- Roll out on a floured board to 1/4 inch thick. Cut into 3 inch rounds.
- Bake on a hot greased bakestone until golden brown, about 4 minutes on each side. *
Make up the Welsh Cake dough adding 6 oz peeled and grated cooking apples before adding the egg. Mix to a stiff dough, adding milk if necessary. Roll out, cut into rounds and cook on the bakestone as for Welsh Cakes. Serve hot with butter, golden syrup, or honey.