Bookmark and Share

Susan Musgrave's Welsh Cake recipe

From  A Taste of Haida Gwaii by Susan Musgrave

Welsh Griddle Cakes

3 cups (700 mL) all­purpose flour

1 1⁄2 tsp (7 mL) baking powder

1⁄2 tsp (2 mL) baking soda

1⁄4 tsp (1 mL) salt

1 scant cup (240 mL) sugar

1 tsp (5 mL) freshly ground nutmeg

1⁄4 tsp (1 mL) ground mace

1 cup (240 mL) butter

3⁄4 cup (180 mL) currants

1⁄4 cup (60 mL) candied peel, finely chopped

2 eggs, beaten

6 Tbsp (90 mL) milk

What You Do:

1. Sift dry ingredients together.

2. Cut in butter until the texture of fine crumbs is formed.

3. Add currants, peel, eggs and milk; mix to a stiff dough.

4. Roll out to 1⁄4 inch (6 mm) thickness ­ try to handle the dough as little as possible ­ and

cut out in 2­inch (5 cm) rounds with a fluted cookie cutter. (The landlady at the

MacKenzie House B&B in Fort Macleod made a batch of Welsh cakes for me when I

arrived. She insisted the traditional shaped cookie­ cutter was fluted, but I don't think

anyone is going to hold it against you if you use any less traditional shape!)

5. Cook on low heat on a lightly greased preheated griddle, cast ­iron frying pan or electric

frying pan set at 250°F(120°C). Cook 4 minutes per side until golden brown.

6. Serve hot, by themselves, or with butter, jam or cheese. Serve them cold, cookie ­style,

after flavours have mellowed. Toast them, and then sprinkle with icing or berry sugar.

Tip: I have seen some recipes for Welsh cakes that use half lard/half butter. My grandmother

used bacon fat in all her baking ­ rock cakes, scones, even in the loaves of white bread she

baked every day. I think this is what made her baked goods so tender and flaky. They never

tasted of bacon, either.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.