Welsh Cakes

The secret to perfect cakes is the bakestone, called a planc or maen in Welsh. Essentially a thick cast-iron griddle, it heats slowly and evenly. A cast-iron frying pan or even an electric griddle will work nicely in its place. Whatever pan you use, don’t overcrowd it; you’ll need the extra room to reposition the cakes during cooking to avoid burning them. Oh, and no need to say this, I’m sure, but I will: These are best served warm.–David Leite

Welsh Cakes

Welsh Cakes
David Leite

Prep 50 mins
Total 50 mins
12 servings
189 kcal
4.67 / 3 votes


  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup (4 ounces) chilled unsalted butter cut into 8 pieces
  • 1/3 cup sultanas or golden raisins
  • 1/3 cup dried currants
  • 1 large egg well beaten


  • In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, baking powder, and salt until thoroughly blended. Add the butter pieces, and process until powdery, about 15 to 20 one-second pulses.
  • Dump the mixture into a large bowl, add the dried fruits and the egg, and mix with a fork to form a firm dough. (If it appears dry, work it with your hands until it comes together.) Turn the dough out onto a clean surface, and knead it several times.
  • Lightly flour the surface and roll out the dough to a thickness of 1/2 an inch. Using a 2 1/2-inch cookie cutter, cut out the disks, pressing firmly to cleanly cut through the dried fruits. Gather any leftover dough, knead briefly, reroll, and repeat.
  • Heat a lightly buttered cast-iron frying pan or griddle over medium heat. Place 3 or 4 cakes in the pan and cook for 4 to 5 minutes, adjusting the heat and repositioning the cakes until they’re an even pancake-brown. Flip and cook another 3 to 4 minutes. Continue until all the cakes are cooked. Let cool completely before serving. The cakes will keep for a week wrapped in plastic in a cookie tin.

Show Nutrition

Serving: 1cakeCalories: 189kcal (9%)Carbohydrates: 26g (9%)Protein: 3g (6%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mg (12%)Sodium: 9mgPotassium: 178mg (5%)Fiber: 1g (4%)Sugar: 11g (12%)Vitamin A: 272IU (5%)Vitamin C: 1mg (1%)Calcium: 49mg (5%)Iron: 1mg (6%)

Originally published April 22, 2003


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  1. I’m having a traditional English afternoon tea party for 8-10 guests. In addition to cucumber sandwiches and cake, one usually serves scones. I decided to do Welsh cakes instead of scones. Do I have to make them in single batches, or can iI double or triple the recipe?

    1. Hi Judith, because baking recipes rely on the perfect balance of leavening agents, it is always safest to not double or triple a recipe. Another lovely recipe that you might want to add to your English tea is this Victoria Sponge Cake.

  2. I have a question, I recently came across a post for something called: Welsh Tea Bread. Do you have any recipes to share???? I’d love to try one, or two, or three… 🙂 Thanks.

  3. 5 stars
    Ok, an update on my rating and comments on this recipe.

    On Thursday, Jan. 21, 2016, I made 4 more batches of this recipe, for my husband to take to work. I decided to experiment a bit just for fun and try different types of dried fruits. Here’s what I did, and they all were great.

    (1) I did an original batch.
    (2) I did a batch using Dried Cranberries with White Chocolate Chips.
    (3) I did a batch using 2 different types of raisins.
    (4) I did a batch using Chocolate Nibs with Pecans. (This tasted really good, but, it really needed more Chocolate Nibs than what I had on hand. Don’t be shy to try this, but I would recommend using about 3/4 cup of Chocolate Nibs and 3/4 cup of Chopped Pecans, for these to taste awesome). (I had about an 1/8 of a cup of Chocolate Nibs on hand)

    So, there you have it. This recipe is very versatile and everyone at my husband’s work loved them. Said they were much better than anything they ever had from Starbucks. And since they do breakfast biscuits and fruits on Friday mornings, I won’t be surprised if these end up being a regular requested item. And my hubby passed the recipe out to a few people who wanted it. 🙂 Love this recipe.

  4. 5 stars
    LOL…my husband and grandson are hooked on these things. I made them twice on Thursday and again yesterday, Friday and it seems I’ll be making them again later today. 🙂 Oh, and I shared the recipe with a friend of mine who is from Germany. She’d never heard of them. These are just so easy and incredible. I’m surprised others haven’t tried them and posted about them. Again, thanks so very much for the recipe.

  5. 4 stars
    Ok. Where to start….

    So, yesterday I came across this recipe. I decided to give it a try. I’d never heard of them and I’d never bought, or used, currants before, even though I’ve seen them in the store. So, off I went to buy some, along with eggs, since I was out. I came home, mixed up the dough, not sure what to expect. Pulled out my griddle, heated it up and commenced to cook them.

    When they were done, and still hot, I sprinkled them with Dr. Oetker Natural Vanilla Sugar. (purchased the sugar at the German Store/bakery we have in a town about 45 minutes from us) Then, once cooled, I ate one. I thought, ok…this is different. Wasn’t sure what to think of them. After a bit, I ate a second one. Thought to myself, wow, these are actually pretty good. And then I ate a 3rd one and decided that was probably enough.

    So, about 2 hours later, my husband comes home and he has our 11-year-old grandson with him. They each tried one, really liked them and then ate what was left. (Oh, the recipe made 16 of these little cakes) Anyway, they ate what was left. Then they wanted me to make more, so they could have some for today. My husband wanted them to go with his coffee and our grandson wanted some in his lunch.

    So, I made a 2nd batch last night. Right now, there’s only 3 left and I won’t be surprised if my husband ask me to make more tonight. So, my opinion.

    These are really, really good, worth trying and worth making. Now, I will say, our grandson is not your typical kid. He has no qualms about trying new foods and he’s finding his palate. He suggested I put some lemon zest in some. Which I did last night. Some were original and some had lemon zest. Those were good too. He had one of each in his lunch today.

    So, yes, I highly recommend trying these.

    And for my American counterparts who need a reference guide of what they’re like…. They’re a cross between a biscuit, a scone and cookie. Only better. Happy baking and thanks so much for sharing the recipe.

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