First of all, I want to thank all of you for your well-wishes during my time of extreme craft craziness. To those who I met at the various fairs and shows, thank you so much for coming out and saying hello! But why we’re really here is for the food, and trust me, these tiny cakelets are worth the wait. To me, they taste similar to a hot cross bun but with a much more tender, soft crumb (and so much easier to make).
Calling these warm, buttery bites cakes are a bit of a misnomer. While they’d be wonderful after dinner served with tea, they are also kissing cousins to a tender scone which makes them an ideal way to start the day. I’ve updated the traditional recipe which calls for currents and candied peel for dried cranberries and fresh orange zest. Using part whole wheat flour works well and still creates that soft-in-the-middle texture while upping the whole grain factor.
While Welsh Cakes can be baked in a 350F oven, I do think that cooking them in a lightly buttered skillet is the way to go for something truly special. They are the perfect start to Christmas morning or any morning for that matter.
elsewhere: In between craft fairs, I managed to write a few new posts. Check out my holiday gift guide and a recipe for colcannon with brussels sprouts over at Poppytalk. At ReadyMade I write about how to tame the crazies with a few simple meal tips.
1 c all-purpose flour
1 c whole wheat flour
1/3 c granulated white sugar
2 1/4 t baking powder
1/4 t salt
1 t ground cinnamon
1/8 t ground nutmeg
1/2 c cold unsalted butter, cubed
1/2 c dried cranberries
zest of 1 orange
1 large egg, lightly beaten
4 – 5 tablespoons milk
1/2 T butter
In a large bowl, blend together the flours, sugar, baking powder, salt and spices and fluff mixture with a fork. Add in the cubed butter and work in the butter with your hands into the flour mixture until the butter resembles oats. Add in cranberries and zest and stir in milk and beaten egg with a wooden spoon. When the dough starts to come together, knead a few times and dump onto a lightly floured surface. Pat down dough and roll out to about 1/4 inch thick. Cut out with a 2″ biscuit cutter. Roll out remaining dough scraps and repeat.
Add butter to a large heavy skillet and heat over medium heat. Add the welsh cakes to the pan, in batches, and brown each side for 4 minutes. They should be soft in the middle and nice and golden on the outside. Serve warm with coffee or tea. Makes 21 2″ cakes.