Welsh cakes

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Nutritional Info
  • Servings Per Recipe: 55
  • Amount Per Serving
  • Calories: 93.6
  • Total Fat: 3.7 g
  • Cholesterol: 15.9 mg
  • Sodium: 14.0 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.7 g

View full nutritional breakdown of Welsh cakes calories by ingredient
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Welsh cakes Welsh cakes
Number of Servings: 55


    4 cups all-purpose white flour
    1 tsp baking powder
    1 tsp ground cinnamon (Ceylon, not American)
    1 tsp ground allspice
    1 tsp ground ginger
    1/2 a whole nutmeg, grated fresh
    1/4 tsp ground cardamom
    1/8 tsp ground cloves
    1 cup butter, unsalted, cold

    3/4 cup granulated sugar
    3/4 cup dried currants
    3/4 cup, golden seedless raisins

    2 large eggs, beaten
    3/4 cup milk, nonfat


If you can find English-style mixed spice you can replace all the spices except the nutmeg with that, 4 tsp. The nutmeg has to be fresh-grated.


Serving Size: Makes 55

Mix the flour, baking powder and spices, then cut in the butter (a food processor works fine). Mix in the sugar. Tip into a large bowl. Add the fruit and mix by hand. Add the egg and enough milk to make a stiff dough like pastry and mix. Roll out on a floured board to about 1/4" thickness. Cut out with 2" cookie cutter, re-rolling leftover bits to make more. Cook on ungreased non-stick griddle at medium about 5 min each side, or until browned both sides and dry in the middle. If necessary, lower the heat. Place on rack to cool, if they last that long. Can be kept for a few days wrapped in wax-paper in an airtight container.

TAGS:  Snacks |

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