Best Cacen Ddyrnu Welsh Threshing Cake Recipes

TRADITIONAL WELSH CAKES RECIPE FROM MARY BERRY

Steps:

• 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!
• On a lightly floured surface, roll out the dough to a ¼-inch thickness. Cut into rounds with the pastry cutter until all of the dough has been used (just ball up any excess and re-roll in order to cut out as many as you can). I used a scalloped 2-inch round and a similar-sized heart.
• Heat a griddle or heavy frying pan over medium heat, and melt a little butter in it. A thin pat is sufficient for each batch--that's 7 welsh cakes that fit into my cast-iron skillet.
• Cook the Welsh cakes over medium heat for 3-4 minutes on each side until cooked through and golden brown. Be careful on the first flip, as they are still a little fragile--similar to American pancakes--at this point. During the cooking process, you may have to turn the heat up or down. I modulated between medium-high and medium-low.
• Let cool on a wire rack and continue to cook the cakes in batches. They're best when fresh, and even a little warm. You can sprinkle them with powdered sugar and serve with, obviously, a lovely cup of tea.

CACEN LLAETH ENWYN (WELSH BUTTERMILK CAKE)

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.

WELSH CAKES

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.