Welsh Currant Cakes
Welsh Currant Cakes are tender, spiced pastries filled with currants, perfect for afternoon tea or brunch, offering a delightful blend of sweetness and warm spices.
Ingredients
Instructions
- Sift dry ingredients together: flour, sugar, baking powder, salt, baking soda, and nutmeg.
- Cut in shortening with a pastry cutter until the mixture resembles coarse crumbs.
- Add currants to the dry mixture and stir to distribute evenly.
- Beat eggs in a separate bowl, then add milk and blend well.
- Pour the egg and milk mixture into the dry ingredients and mix until combined; the dough will be stiff.
- Cover the dough and chill in the refrigerator for 1 to 2 hours before baking.
Tips & Substitutions
To enhance the flavor of your Welsh Currant Cakes, consider adding a touch of cinnamon or even some lemon zest. If currants are unavailable, raisins or dried cranberries can be used as a substitute. For a lighter texture, try using half butter and half shortening. Remember to chill the dough thoroughly to ensure the cakes hold their shape during baking.
Serving Suggestions
Serve warm or at room temperature, perfect for breakfast or an afternoon tea. These cakes pair beautifully with a cup of tea or coffee. For a delightful twist, try serving them alongside a spread of clotted cream or butter. They also make a great addition to a picnic or a brunch table, complementing fruit salads or yogurt.
Storage & Reheating
Store leftover Welsh Currant Cakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply warm them in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Welsh Currant Cakes contains roughly 453 calories, with 10g protein, 91g carbohydrates, and 6g fat. It is an excellent source of vitamin C (149% of the Daily Value), iron (34% of the Daily Value), and calcium (33% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2487mg per serving (108% of the Daily Value).
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 make Welsh Currant Cakes vegan?
Yes, you can make a vegan version by substituting the eggs with flaxseed meal mixed with water or unsweetened applesauce. Use a plant-based shortening or coconut oil instead of regular shortening, and replace milk with any non-dairy milk like almond or soy milk.
What can I do if the dough is too sticky?
If the dough is too sticky, you can sprinkle in a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour, as this can result in dense cakes. Chilling the dough also helps firm it up for easier handling.
How can I tell when the cakes are done baking?
The cakes are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean or with a few crumbs attached. Keep an eye on them, as baking times may vary depending on your oven. Allow them to cool slightly before serving to enhance their flavor.
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).