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Welsh Tea Cakes

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Welsh cakes are european snacks traditionally made in wales with curants and eggs with milk and flour. This recipe for welsh cakes is prepared with a similar batter with added spices like mace and nutmeg along with mixed peels and sugar for more flavor. baked and stored welsh cakes can be served with tea too.
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Ground nutmeg 1 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Shortening 1 Cup (16 tbs)
  Currants 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Milk 6 Tablespoon
  Butter 3 Tablespoon (For cake slices, if desired while serving) (Optional)

Sift dry ingredients together in a bowl and cut in fat finely.
Add fruit, then eggs mixed with milk to make a stiff dough.
Roll to 1/4 inch thickness on a floured surface.
(It is more convenient to roll out half of the dough at a time.) Cut out rounds with a sharp 2 inch cookie cutter.
Bake on a heated griddle on low heat, or an electric frying pan set at 250F for 8 or 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.
Welsh cakes keep well.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4554 Calories from Fat 2299

% Daily Value*

Total Fat 260 g400.6%

Saturated Fat 81.1 g405.6%

Trans Fat 27 g

Cholesterol 528.7 mg176.2%

Sodium 3413.2 mg142.2%

Total Carbohydrates 508 g169.4%

Dietary Fiber 15 g60.2%

Sugars 214 g

Protein 56 g112.3%

Vitamin A 35.1% Vitamin C 58.1%

Calcium 81.9% Iron 119.2%

*Based on a 2000 Calorie diet

Welsh Tea Cakes Recipe