If you are of Welsh heritage, you might have tried Welsh Cakes or at least heard of them. My dad is part Welsh and I’ve had them before but have never made them. As luck would have it, our friend is and after being out to dinner with them recently, we headed back to their place for dessert. Dave had just made a batch, of which I had a few, and then they were kind enough to send some home with me. Of course I had to take some photos and even better, he shared his recipe with me!
The cake recipe is from his grandmother (called Nan) and as far as they can tell, it is from the 1930’s. These are considered a teatime favorite. I love that they aren’t overly sweet which is why I can probably eat a few at a sitting!
- 1/2 lb unsalted butter or margarine
- 1 cup sugar
- 2 large eggs
- 3 cups flour
- 2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp salt
- 1 cup currants, softened in hot water and drained
- Cream together butter and sugar.
- Add eggs on at a time and mix well.
- Sift together flour, nutmeg, baking powder, and salt
- Carefully blend flour into egg mixture. Mix in currants.
- Roll dough on lightly floured surface to 1/4 inch thickness. Cut into rounds about 2 inches in diameter.
- Bake in a lightly buttered electric skillet (about 325) until lightly browned. Do not overbake. Flip and bake other side.
- Remove to rack, sprinkle with granulated sugar, and cover with a clean, dry towel
- Allow to cool slowly.
- Note: Dough may need to chill slightly. Cookies will get hard and dry if you overwork the dough or add too much flour. Delicious warm or cooled.
Do you have a family favorite passed down from generations ago? I do and this reminds me I need to dig out some recipes and get a baking! I can picture my Italian grandmother making some of her favorites and I’m happy to have those recipes to share with my family. Stay tuned for some treats!