Welsh Cakes Recipe

Tender, buttery, and studded with raisins, these charming mini cakes are a delightful cross between a biscuit, a scone, and a pancake. Traditionally cooked on a bakestone, a flat cast-iron plate used in Welsh cooking, here a hot cast-iron skillet gives the cakes their signature crisp exterior while preserving their soft centers. Enjoy them warm with softened butter and your favorite fruit jam, if desired. 

What are Welsh cakes?

Welsh cakes are flat, round snacking cakes made from flour, sugar, and lard. These simple cakes gained popularity in the late 19th century as a portable snack for coal miners. They often include currants or raisins and have a comparable texture to scones but are generally softer and more moist. Traditionally baked on a cast-iron griddle known as a bakestone, Welsh cakes are commonly enjoyed with tea.

Is superfine sugar the same as powdered sugar? 

Although both superfine sugar and powdered sugar are finely ground forms of sugar, they are not the same ingredient. Superfine sugar, also known as caster sugar, is granulated sugar that has been finely ground, but the sugar crystals are still visible. It is commonly used in recipes like meringue and angel food cake, where a smaller, quickly dissolving sugar is essential for achieving a smooth texture. Powdered sugar, often referred to as confectioner’s sugar, is granulated sugar that has been ground into a fine powder, making the crystals no longer visible. This type of sugar is typically used in recipes for icing and frosting, as well as for dusting over desserts.

Because of their difference in texture, you cannot substitute superfine sugar with powdered sugar. If you can’t find superfine sugar at the grocery store, process granulated sugar in a food processor to make your own. 

Can you freeze Welsh cakes? 

Yes, Welsh cakes hold well in the freezer. Unbaked Welsh cakes can be individually wrapped in plastic wrap and stored in a freezer-safe airtight container for up to two months. Thaw them in the refrigerator overnight prior to baking.

Notes from the Food & Wine Test Kitchen

To make sure the cakes get a crisp, golden-brown exterior, avoid overcrowding the skillet, as overcrowding can cause the cakes to steam instead. Cooking in batches allows for more space and also makes it easier to flip the cakes. If you prefer slightly larger cakes, use a 3-inch round cutter instead of a 2 1/4-inch round cutter. 

Make ahead

Store cooled cakes at room temperature in an airtight container for two days or in the refrigerator for up to five days. Reheat in the microwave until they are warmed through before serving.