Traditional welsh cakesTraditional welsh cakesTraditional welsh cakes

Welsh Cakes have been an all time favorite of both mine and my sister. This recipe is not a low calorie, but to engage in a more nutritious manner, I have now substituted a Nutriblend flour (made by Robinhood Flour) and cut the sugar back from my original recipe. You may also use a vegetable shortening or unsalted butter.


Traditional welsh cakes

Traditional welsh cakes

AvatarCanning Homemade
These cakes are small so use portion control.
Prep Time 50 mins
Cook Time 1 hr
Total Time 1 hr 50 mins
Course Dessert
Cuisine American
Servings 6 people
Calories 400 kcal


  • 3 cups Nutri-Blend flour by Robin Hood Flours
  • 1/2 tsp soda
  • 1/2 cup sugar
  • 1/4 tsp mace
  • 3/4 cup currants (may use raisins instead of currants)
  • 2 beaten eggs (organic)
  • 6 tbsp milk
  • 1 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp nutmeg
  • 1 cup vegetable shortening or unsalted butter
  • 1/4 cup fruit peel (optional - orange, lemon)


  • Sift flour, sugar, soda, mace, nutmeg and a dash of sea salt together in a large bowl.
  • Cut vegetable shortening or unsalted butter into flour mix, until the mixture forms little balls.
  • Add egg and milk into the large bowl and stir until just mixed. Add currants (or raisins) into the mixture. Then, form the mixture into a dough ball and roll out on a clean floured surface to about 1/2 inch thick.
  • You may need a little flour to cover your hands while rolling dough. Using a 2″ or 2 1/2″ cookie or biscuit cutter, cut out Welsh Cakes and place on a cookie sheet.
  • Place on pre-heated Griddle (about 325 degrees). Flip when the underside becomes golden brown and watch carefully. Presto - we are done and we have beautiful traditional Welsh Cakes, lovely for a Brunch or Tea.
Keyword cake, pancake