Real Recipes From Real Home Cooks ®
Welsh Cakes
"These soft, tender cakes are a cross between a pancake and a baking powder biscuit, with elements of cookies and muffins thrown in for good measure. Sturdy enough to be eaten out of hand, they can be served plain; sprinkled with sugar (or cinnamon-sugar, our favorite); or spread with butter, and gilded with sugar or jam. In addition, they're excellent the next day, warmed in the toaster as you'd warm toaster cakes. Native to Wales, as their name suggests, Welsh Cakes are the perfect breakfast on the feast day of their native country's patron saint, St. David — celebrated each year on March 1...."
INGREDIENTS
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Hands-on time:15 mins. to 25 mins.
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Baking time:10 mins. to 12 mins.
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Total time:25 mins. to 37 mins.
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Yield: 2 dozen 2 3/4" cakes
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3 cups King Arthur Unbleached All-Purpose Flour OR 3 cups King Arthur Unbleached Self-Rising Flour*
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1 cup granulated sugar
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2 teaspoons baking powder
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1/4 to 3/4 teaspoon salt**
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1/2 teaspoon ground nutmeg
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1 cup cold butter**, cut into pats or diced
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3/4 to 1 cup currants
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2 large eggs beaten with enough milk to yield 3/4 cup liquid
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**Use 1/4 teaspoon salt if you use salted butter; 3/4 teaspoon if you use unsalted butter.
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*Tips from our bakers
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If you use self-rising flour, omit the baking powder and salt in the recipe.
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