Nancy Sherman'S Welsh Currant Cakes
Delightful Welsh currant cakes feature tender, flaky pastry filled with sweet currants and warm spices, perfect for teatime or sharing with friends and family.
Ingredients
Instructions
- Mix together the flour, sugar, baking powder, and nutmeg.
- Cut the Crisco and margarine in thoroughly, using a pastry cutter or two knives.
- Stir in the currants.
- Beat together the eggs and milk; add the milk mixture to the flour mixture.
- Stir with a fork until dough forms.
- Roll out to 1/4-inch thickness on a lightly floured surface.
- Cut into 3-inch circles or divide the dough into 12 parts and pat or roll out each piece to 1/4-inch thickness.
- Bake on an electric skillet set at 350°F, or use a heavy frying pan or griddle on low or slightly above.
- Ensure the pan is hot enough to sizzle water.
- Bake until set and lightly browned on the bottom.
- Turn like a hot cake; bake until the other side is slightly browned and the cake is cooked through, about 5 to 8 minutes per side.
- Cool on a rack.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you don’t have Zante currants, dark seedless raisins work well too. To ensure even baking, make sure your skillet is properly preheated and adjust the cooking time based on the thickness of your cakes. If you prefer a sweeter touch, add a sprinkle of cinnamon to the flour mixture.
Serving Suggestions
These Welsh currant cakes are delightful served warm with a pat of butter or a dollop of clotted cream. They pair beautifully with tea or coffee, making them a perfect afternoon snack. For a more substantial meal, serve alongside some fresh fruit or a light salad, or enjoy as a sweet addition to a brunch spread featuring items like Zucchini Dollar Cakes.
Storage & Reheating
Store leftover Welsh currant cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a skillet over low heat for a few minutes on each side until warmed through, or pop them in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy Sherman'S Welsh Currant Cakes contains roughly 520 calories, with 10g protein, 78g carbohydrates, and 19g fat. It is an excellent source of iron (27% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s recommended to use a mix of half whole wheat and half all-purpose to maintain a light texture while adding nutritional value.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute it with an equal amount of unsalted butter or coconut oil. This will enhance the flavor and richness of the cakes, giving them a more homemade taste.
Can I freeze these cakes?
Yes, you can freeze Welsh currant cakes. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to three months. To enjoy, thaw them at room temperature or reheat directly from frozen in a skillet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).