Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Welsh Raisin Cakes

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.

 

Yield

16 servings

Prep

15 min

Cook

10 min

Ready

25 min

Ingredients

Amount Measure Ingredient Features
1 pound self-rising flour
2 ounces butter
Camera
4 ounces sugar
Camera
4 ounces raisins, seedless
or sultanas
Camera
2 large eggs
Camera
pint water
* Camera

Ingredients

Amount Measure Ingredient Features
453.6 g self-rising flour
57.8 ml/g butter
Camera
115.6 ml/g sugar
Camera
115.6 ml/g raisins, seedless
or sultanas
Camera
2 large eggs
Camera
158 ml water
* Camera

Directions

Rub the fat into the flour and add the fruit and sugar.

Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones.

Tip on to a well-floured board and roll out to a thickness of ½-inch.

Cut out circles with a 2½ inch shell-edged cutter.

Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat.

If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil.

Bake the cakes on the pan, turning them once, until well-risen and lightly browned.

They will take about 5 minutes each side.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 17220% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 390mg 16%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 0%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe