Cacen Ddyrnu (Welsh Threshing Cake) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From an old Welsh cake recipe collection, purchased in Wales in 1992. Like harvest and sheep-shearing, threshing time was an occasion for feeding a hungry number of workers, and this is the cake traditionally made for it. Note the use of bacon dripping, often used in cake-making im Wales in the old days, for there was always plenty of it with bacon the most usual meat. You can of course substitute lard or vegetable fat if you wish, but the bacon fat does impart a distinctive flavour to the cake. Ingredients:
1 lb plain flour |
1/2 lb currants |
1/2 lb raisins |
8 ounces sugar |
8 ounces bacon, dripping |
2 -3 eggs, well beaten |
1 teaspoon baking soda |
buttermilk, to mix |
Directions:
1. Preheat oven to 400°F.
2. Dissolve the soda in a litle tepid water mixd with some of the buttermilk.
3. Add the beaten eggs with the soda mixture and enough buttermilk to the flour to give a fairly soft consistency.
4. Bake in a greased cake tin at 400 F for about 1 1/2 hours.
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