Welsh Cakes...Sweet Perfection

Welsh cakes – even the name evokes images of cozy kitchens, dreary weather and steaming cups of tea.  And, oh, they do live up to expectations! 

Welsh cakes are quick bread cakes that are quickly mixed together and are baked on a griddle (or in a frying pan).  The ingredients are similar to those of baking powder biscuits but the taste and consistency, oh so delightfully different.  The butter to flour ratio is very high, producing a flaky, delicate cake.  Welsh cakes are slightly sweet, but not so sweet that they are reserved only for the dessert course – they are very nice alongside a savory dinner.

These cakes are one of my favorite “emergency” tea treats (someone unexpectedly drives up the driveway – and I mix up Welsh cakes while the kettle heats) that seem to have universal appeal.  And of course the ingredients are basic, so I always have them on hand.  Slathered with butter and served with homemade jam, they are humble perfection.

Welsh Cakes
1 C flour
1 tsp. baking powder
1/8 tsp. nutmeg (optional)
pinch salt
1/2 C butter, cold
1/4 C sugar
1/3 C currents or raisins (optional)
1 egg
2 T milk
Powdered sugar (optional)

In a medium bowl, mix together flour, baking powder, nutmeg (if using) and salt.  Cut in butter with a pastry cutter until mixture resembles course crumbs.  Stir in the sugar and currents or raisins (if using).  Make a well in the center of the mixture and add the egg and milk.  Using a fork, mix the ingredients until the dough comes together.  Flour  a work surface and roll the dough out about 3/4 inch thick. 

Cut with a round cookie cutter (fluted is traditional), gathering up the bits and cutting cakes out until you have used all of the dough.  Heat a griddle or large skillet over medium heat.  Lightly grease the griddle (or skillet) and place as many rounds as will fit without touching.  Bake approximately 3 – 4 minutes on first side (until brown) and then carefully flip over.  Cook for another 3 – 4 minutes (until browned).  Remove from griddle onto wire rack and sprinkle with powdered sugar (if desired), or place directly unto a platter and serve.

We have a tendency to keep it simple when it comes to Welsh cakes.  I rarely put currents or raisins in them (my family aren’t fond of either) and I leave out the nutmeg.  Occasionally, I will add nutmeg or cinnamon, just to spice it up, but only if I will be serving them with tea, not alongside dinner.  We love them warm, fresh from the griddle, and cold, with a bit of butter and jam (although lemon curd is quite nice, too!). 

I hope you try these delightful little cakes and find, as we have, that they are bites of sweet perfection!