Quick and Easy Traditional Welsh Cake Recipe

Welsh Cakes


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Prep: 15 mins
Cook: 6 mins
Total: 21 mins
Servings: 20 servings
Nutrition Facts (per serving)
119 Calories
5g Fat
16g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 20
Amount per serving
Calories 119
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 13%
Cholesterol 17mg 6%
Sodium 164mg 7%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 7g
Protein 2g
Vitamin C 0mg 1%
Calcium 44mg 3%
Iron 1mg 4%
Potassium 56mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There is no denying that one of the favorite teatime treats in Wales, must be the Welsh cake. The small, sugar covered cakes come spread with butter, making them truly moreish. 

Welsh cakes are cooked on a bakestone or maen—the stone on which they are griddled. Although bake stones are found in all the Celtic countries, only in Wales do they griddle these sweet cakes. A heavy frying pan works well, but take care not to let the sugar in your Welsh cakes burn.


  • 2 ounces butter

  • 2 ounces lard

  • 8 ounces self-rising flour

  • 1 pinch salt

  • 3 ounces superfine sugar

  • 3 ounces currants

  • 1/2 teaspoon mixed spice

  • 1 teaspoon honey

  • 1 medium egg, beaten

Steps to Make It

  1. In a bowl, rub the fats into the flour and salt until the mixture resembles breadcrumbs.

  2. Stir in the sugar, currants, mixed spice and honey.

  3. Add the beaten egg and mix to form a firm dough.

  4. On a floured board, roll or pat the mixture until about 2cm thick.

  5. Cut into 6cm discs and griddle over medium heat until golden brown on both sides.

  6. Dust the Welsh cakes with caster sugar and eat immediately or store in an airtight tin.

Welsh cakes are best eaten while hot but will keep for up to 10 days in an airtight container (though I doubt you will be able to keep them that long).

You can also serve them with lightly whipped fresh cream and preserves, it really is up to you.

-- This recipe comes from Gilli Davies. Gilli is the author of the renowned book of Welsh food, Flavours of Wales, published by Graffeg. Recipe courtesy of True Taste of Wales.