Welsh Honey And Spice Cakes Recipes

Steps:

• Sieve the flour, baking powderand spice into a bowl.
• Lightly grease a tin pie plate measuring about 8-1/2-inches across the top.
• Cream the butter with 3 oz sugar until creamy and light.
• Add the egg yolks then the 1/4 lb honey, gradually.
• Gently mix in the flour, then the milk.
• Spread the mixture in the prepared tin, mounding it slightly in the center.
• Bake at 400 F (200 C) gas mark 6 for about half an hour.
• Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack.
• Let it cool for 10 minutes then slide it onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant jelly if you prefer.
• Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes.
• Serve the cake when it is cold.

Steps:

• 1. Preheat oven to 400F. Butter muffin tin cups (18 total) or line with paper cupcake liners.
• 2. Sift flour, cinnamon and baking soda into a large mixing bowl.
• 3. In another bowl, with electric mixer, beat butter and sugar until light and fluffy. Beat in egg yolk and then gradually beat in honey.
• 4. With a wooden spoon, fold in flour mixture, plus milk to make a soft mixture.
• 5. In a separate bowl, with clean beaters, beat egg whites until stiff peaks form. Fold in batter.
• 6. Divide batter evenly among muffin cups or liners.
• 7. Bake 15-20 minutes, or until firm to touch and golden brown.
• 8. Place on wire rack to cool and dust with caster sugar. Cool completely.

Steps:

• Preheat oven to 375F/190C Grease and flour a muffin tin or use liners.
• Stir together flour, cinnamon and baking soda.
• Cream butter and sugar until light and fluffy. Separate the egg yolks from the whites. Beat the yolks into sugar and butter, then add the honey in thirds beating well in between.
• Stir in the flour with a little milk as required to make the batter a little softer and mix all together gently.
• Whisk the egg whites until stiff. stir 1/3 of the whites into the batter to lighten the mixture then gently fold in the rest.
• Half fill the cups of the muffin tin and smooth the tops with the back of a wet teaspoon to stop them from crowning too much then sprinkle each with a little bit of sugar (optional).
• Bake in the pre-heated oven for about 20 minutes. These do brown quickly and are actually browner than a similar cupcake or muffin would be so keep an eye on them so they don't get too brown.
• Leave the cakes in the tin for a few minutes before turning out to cool.

Steps:

• Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven, reduce by 25°C.
• Grease your patty tins.
• Sieve together flour, cinnamon and bicarbonate of soda.
• Cream butter and sugar until fluffy.
• Separate the egg yolk from the white.
• Beat the yolk into sugar and butter, then add the honey, gradually.
• Stir in the flour with a little milk as required and mix all together lightly.
• Whisk the egg white into a stiff froth and fold into mixture.
• Half fill small patty tins with the mixture; dredge the top of each with caster sugar.
• Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly.
• When ready sprinkle a little more sugar.
• Croeso Cymreig.

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.