Welsh Cakes

A traditionally griddled cake, sweet and fruity.


  • 225g Flour
  • 1/2 tsp Baking Powder
  • Pinch Salt
  • 1/4 tsp Mixed Spice
  • 100g Margarine or Butter
  • 75 to 100g Sugar
  • 100g Currants
  • 1 Egg, beaten
  • Little Milk


  1. Sieve the flour, baking powder, salt and spice in a large bowl.
  2. Rub in the margarine/butter then mix in the sugar and currants.
  3. Bind with the egg and a little milk to make a stiff consistency (like shortcrust pastry)
  4. Roll out to about 5mm thick and cut into rounds.
  5. Cook on a griddle or hot plate/frying pan until golden brown, then turn over and cook the other side.

From the WI Book of "650 Favourite Recipes" published by Treasure Press in 1989.