Why You’ll Love This Recipe
Buttery, raisin-studded Welsh Cakes are a classic British bake that sit somewhere between a scone, a biscuit, and a pancake. Cooked on a griddle rather than baked in the oven, they are quick to prepare and wonderfully comforting. What makes Welsh cakes so special is their tender, crumbly texture combined with bursts of sweetness from plump raisins. I especially enjoy making these when I want a homemade treat without much fuss or waiting time. The dough comes together easily, and cooking them on the stovetop feels pleasantly old-fashioned. Served warm with a light dusting of sugar, Welsh cakes are perfect for afternoon tea, breakfast, or a simple snack. They are timeless, satisfying, and deeply comforting in their simplicity.
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Buttery, Raisin-Studded Welsh Cakes – A Traditional British Tea-Time Treat
- Total Time: 30 minutes
- Yield: 12 Welsh cakes
- Diet: Vegetarian
Description
Traditional buttery Welsh cakes studded with sweet raisins, lightly spiced and cooked on a griddle until golden, then dusted with sugar for a classic teatime treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup raisins or currants
- 1 large egg
- 2–3 tbsp milk
- Extra sugar for dusting
Instructions
- In a bowl, whisk together flour, baking powder, nutmeg, salt, and sugar.
- Rub cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the raisins or currants.
- Beat the egg with 2 tablespoons of milk and add to the mixture, stirring to form a soft dough. Add more milk if needed.
- Roll dough out on a lightly floured surface to about 1/4-inch thickness.
- Cut into rounds using a biscuit cutter.
- Heat a lightly greased griddle or skillet over medium-low heat.
- Cook cakes for 3–4 minutes per side until golden brown and cooked through.
- Remove from heat and dust with sugar while warm.
- Serve warm or at room temperature.
Notes
- Keep heat moderate to prevent burning before the centers cook.
- Traditionally cooked on a bakestone or cast-iron griddle.
- Best enjoyed fresh but can be reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Griddle
- Cuisine: Welsh
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Flour provides the structure of the cakes while keeping the texture tender rather than bread-like.
Cold butter
Butter is rubbed into the flour to create a rich, crumbly texture that defines traditional Welsh cakes.
Granulated sugar
Sugar lightly sweetens the dough without overpowering the buttery flavor.
Baking powder
Baking powder gives the cakes a gentle lift, keeping them soft and light.
Salt
Salt balances the sweetness and enhances the buttery notes.
Ground mixed spice
This warm spice blend adds subtle depth and traditional flavor.
Raisins
Raisins add sweetness and moisture, creating little bursts of flavor throughout each cake.
Egg
Egg binds the dough together and contributes richness.
Milk
Milk brings the dough together into a soft, workable consistency.
Directions
Begin by mixing the flour, baking powder, salt, sugar, and ground mixed spice in a bowl. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs. Stir in the raisins.
In a separate bowl, whisk together the egg and milk. Add this to the dry mixture and gently bring everything together to form a soft dough. Avoid overworking the dough to keep the cakes tender.
Lightly flour a work surface and roll the dough out to about 1 cm thickness. Cut into rounds using a cutter. Heat a lightly greased griddle or heavy frying pan over medium-low heat. Cook the cakes for about 3 minutes per side until golden brown and cooked through. Serve warm, dusted lightly with sugar.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes approximately 10 Welsh cakes. Preparation takes about 15 minutes, and cooking time is roughly 15 minutes, bringing the total time to around 30 minutes.
Storage/reheating
Store cooled Welsh cakes in an airtight container at room temperature for up to 2 days. To reheat, warm them briefly in a dry pan or microwave until just heated through. They are best enjoyed warm.
Variations and Customizations
Welsh cakes are easy to adapt while maintaining their traditional charm. You can substitute raisins with currants or sultanas depending on preference. For extra richness, add a small amount of orange or lemon zest to the dough.
If you prefer a less sweet version, reduce the sugar slightly and serve with butter or jam instead of a sugar dusting. You can also add a pinch of cinnamon or nutmeg for a slightly different spice profile.
For a dairy-free option, plant-based butter and milk work well and still produce tender cakes. These variations allow flexibility while preserving the essence of this classic treat.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 210 kcal |
| Protein | 4 g |
| Carbs | 28 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 180 mg |
Expert Tips & Customizations
Use cold butter
Cold butter ensures a tender, crumbly texture.
Do not overwork the dough
Gentle handling keeps the cakes soft.
Cook on low heat
This allows the cakes to cook through without burning.
Serve warm
Welsh cakes are best enjoyed fresh from the pan.
FAQs
Can I bake Welsh cakes instead?
They are traditionally cooked on a griddle, but baking is possible with a slight texture change.
What is mixed spice?
It is a British spice blend typically containing cinnamon, nutmeg, and cloves.
Can I freeze Welsh cakes?
Yes, freeze them once cooled and reheat gently before serving.
Are Welsh cakes similar to scones?
They are similar but flatter, denser, and cooked on the stovetop.
Can I use self-rising flour?
Yes, omit the baking powder if using self-rising flour.
What should I serve with Welsh cakes?
They are delicious with tea, coffee, or a light spread of butter.
Conclusion
Buttery, raisin-studded Welsh Cakes are a simple yet deeply comforting traditional treat. With their tender texture, warm spices, and quick stovetop preparation, they are perfect for everyday baking and special tea-time moments alike.
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