Cacen Ddyrnu Welsh Threshing Cake Recipes
CACEN LLAETH ENWYN (WELSH BUTTERMILK CAKE)
Make and share this Cacen Llaeth Enwyn (Welsh Buttermilk Cake) recipe from Food.com.
Provided by Mia in Germany
Categories Dessert
Time 1h10m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Sift the flour and baking powder and rub in the butter.
- Add the dried fruit.
- Mix to a fairly stiff consistency with the buttermilk.
- Line a cake tin and bake at 350 F for about 1 hour.
Nutrition Facts : Calories 2694.9, Fat 96.4, SaturatedFat 59.4, Cholesterol 248.7, Sodium 1197.5, Carbohydrate 442.4, Fiber 25.1, Sugar 116.5, Protein 34.4
WELSH CAKES
My grandfather was Welsh and liked to make Welsh cakes on the griddle. Our whole family loves them. Sometimes he would make them for Christmas and wrap them in little bundles for each family. It's a very special memory for us. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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- Combine the flour, baking powder, and salt in a large bowl. Add the butter and rub it in with your fingertips or a pastry cutter until the mixture resembles fine breadcrumbs. You can also do this step using a food processor.
- Add the sugar, currants, and spices, and stir with a wooden spoon to mix. Add the egg and enough milk to form a soft but not sticky dough. Mary Berry needed a little more than 2 tablespoons. I needed closer to 4 tablespoons. The dough should resemble pie crust dough. You can knead it to get it to come together, but no more than a few times. You don’t want your Welsh cakes to turn out tough!
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