At CwtchBakes, we’re often asked how we make our Welsh Cakes so deliciously soft, buttery, and full of flavour. While we can’t give away all our secrets, we’re more than happy to share the traditional method that’s been passed down through generations.
So roll up your sleeves, dust off your bakestone (or frying pan!), and let’s get baking.
What You’ll Need
This classic Welsh Cake recipe makes about 20 cakes. It’s simple, satisfying, and oh-so-rewarding.
Ingredients:
- 225g self-raising flour
- 100g unsalted butter (cold, cubed)
- 75g caster sugar
- 1 egg
- 50g currants or sultanas
- ½ tsp mixed spice (optional but traditional)
- A splash of milk (if needed)
- Extra caster sugar for dusting
Equipment:
- Mixing bowl
- Rolling pin
- Pastry cutter (6-7cm)
- Griddle, bakestone, or heavy frying pan
- Spatula
- Cooling rack
Method:
1. Rub the butter into the flour
In a large bowl, sift the self-raising flour and mixed spice (if using). Add the cold cubed butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
2. Stir in the sugar and fruit
Add the caster sugar and dried fruit to the bowl and mix gently to combine.
3. Add the egg
Crack in the egg and stir until the mixture comes together into a soft dough. If it’s too dry, add a splash of milk — but be careful not to overwork it.
4. Roll and cut
Lightly flour your work surface. Roll the dough out to about 1cm thick and cut into rounds using a pastry cutter.
5. Heat the pan
Warm your griddle or frying pan over a medium heat. No oil or butter needed — it should be dry but not smoking hot.
6. Cook gently on both sides
Place the cakes onto the hot surface and cook for about 3–4 minutes each side, or until golden brown and cooked through. Keep an eye on them — you want them golden, not scorched.
7. Cool and sugar
Transfer to a wire rack and dust with caster sugar while still warm.
Serving Tip
Welsh Cakes are best enjoyed warm, with a cup of tea (or coffee!). They’re lovely as they are, but you can also:
- Split and butter them
- Serve with jam or clotted cream
- Use them for ice cream sandwiches (trust us!)
They keep well in an airtight tin for a few days, or freeze beautifully — if you can resist eating them all first!
From Our Kitchen to Yours
At CwtchBakes, every Welsh Cake we make is a little love letter to our heritage — and now, you’ve got the recipe to create your own at home. Whether you’re a baking novice or a seasoned pro, we hope this brings a little Welsh warmth to your kitchen.
Let us know how your batch turns out — tag us in your photos on social media! We love seeing your homemade creations.