Cranberry Welsh Cakes

Welsh cakes are incredibly moreish and to make mine I decided to add a delicious twist of flavours. My cranberry Welsh cakes taste so good, especially with the added lime to make the tastes pop! You will want more than one!

To celebrate St David’s Day I decided to try making something I never had before – Welsh cakes! These traditional little cake like biscuit like soft bread are easily in the top of the best treats for this time of year.

I have been experimenting with this recipe for a few weeks and I think I finally have the instructions for this recipe written out ready to be made time and time again. I hope you enjoy my Cranberry Welsh cakes.

After starting with the most traditional recipe for Welsh Cakes I could find I started to experiment. Of course I decided to add my own twist on these iconic treats. Cranberries and lime compliment each other so well and they make these Welsh cakes extra special. I know it’s not traditional but it is tasty. Cranberry Welsh Cakes are so moreish and I think those will be the go to recipe in my house.

How to make Cranberry and Lime Welsh Cakes?

 I think for my first ever go they worked incredibly well. The original recipe uses currants and mixed spice and twist used cranberries and ground ginger. I really loved making something that was a mix of a biscuit and cake that took minutes and didn’t need an oven.

What can I add to my Welsh Cakes?

This recipe is based on a Mary Berry recipe and makes about 30-ish Welsh Cakes.

You’ll need a big mixing bowl, 3inch round cutter. I like that these could be made in any shape. I love a cookie cutter! Next time I really want to make these in a heart shape. They would be so cute.

Here are my gorgeous welsh cakes ready to be cooked. I loved seeing them all ready to be cooked. They smelled amazing.

 I really love this way to cook cakes! I love that they rose a little too. A really really satisfying bake. They are also super quick which makes them great in a hurry.

The Cranberry Welsh Cakes sprinkled with sugar. YUM YUM YUM.

How to make Welsh Cakes

To start… Sieve the flour, baking powder into a large bowl.Add the butter and rub the butter into the flour to make fine breadcrumbs. Stir in the sugar, pinch of salt, dried fruit and spice and mix in. In a jug lightly whisk the milk and egg until combined. Add the milk mix to the flour to make up a strong thick dough. You might need a little extra milk if the dough is too dry.

Bring the Cranberry Welsh Cakes dough together to make a strong thick dough.

Tip the dough on to a lightly floured work top and roll out to just shy of cm – if you want to be really precise about 5mm.

Use a cookie cutter to cute our your Welsh cakes. I used 8cm circular ones but you can use any that you like.

Heat up a griddle or frying pan and on a low-medium heat add the cakes a few at a time – leave enough space for a spatula to get in to the pan to flip them.

It takes a few minutes each side to brown. I checked every minute to see how brown they were and when the looked okay I flipped them. Suddenly these cake biscuits things have turned in to something like pancakes.

Cook each side of the Cranberry Welsh Cakes and then take off the heat and put on a cooling wrack and sprinkle with a little caster sugar.

I have loved homemade Welsh Cakes since visiting Wales as a child. However, making them at home now they are even better than I could have imagined. I’m now making them all the time and they are a great quick sweet treat to make. Absolutely Delicious. These Cranberry Welsh Cakes are now a family favourite.

 I’m already looking forward to making these again! I’m trying to work out what I can possibly add to them next time. I love trying new flavours.

Follow me on Instagram to see what I’ve been making recently. www.instagram.com/sewwhite

View my other recipes

Sweet Hot Cross Buns with Cranberry & Lime

My sweet hot cross buns are a super twist on this classic Easter treat with a kick of lime and plenty of dried cranberries and other fruit!

Check out this recipe

Speckled Easter Pinata Cake

A wonderful and beautiful show stopping Pinata Easter cake. The Duck egg blue icing is speckled with cocoa powder and when you cut in, you will find there are hidden Easter eggs inside. This Easter Pinata Cake will wow your guests and act as a beautiful centre piece for your Easter lunch.

Check out this recipe

Easter chocolate cocktail

Every time of year deserves a cocktail. For Easter it had to be a chocolate one! My rum Easter chocolate cocktail is pretty strong and can be served as a pudding too.

Check out this recipe

Biscoff Chocolate Chip Cookies

Biscoff Chocolate Chip Cookies are delicious. Using the biscoff spread
and crushed up biscuits makes the final cookie packed full with biscoff
goodness.

Check out this recipe

Cranberry Welsh Cakes

Sisley White

Welsh cakes are incredibly moreish and to make mine I decided to add a delicious twist of flavours. My cranberry Welsh cakes taste so good! You will want more than one!

5 from 8 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Course Bakes

Cuisine British, Welsh

Servings 30 Welsh Cakes

Calories 113 kcal

Ingredients

 

UK (Metric)Convert to US Measures

 

1x2x3x

• 350 g plain flour / all purpose flour
• 2 teaspoons baking powder
• 175 g unsalted butter
• pinch salt
• 120 g caster sugar (plus extra for dusting with when cooked)
• 60 g currants
• 40 g dried cranberries (chopped up)
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground mixed spice (A mix of cinnamon, ginger and cloves)
• 1 large egg
• 2 tablespoons milk

Instructions

 

• Sieve the flour, baking powder into a large bowl.
• Add the butter and rub the butter into the flour to make fine breadcrumbs.
• Stir in the sugar, pinch of salt, dried fruit and spice and mix in.
• In a jug lightly whisk the milk and egg until combined.
• Add the milk mix to the flour to make up a strong thick dough. You might need a little extra milk if the dough is too dry.
  
• Tip the dough on to a lightly floured work top and roll out to just shy of cm – if you want to be really precise about 5mm.
  
• Use a cookie cutter to cute our your Welsh cakes. I used 8cm circular ones but you can use any that you like.
  
• Heat up a griddle or frying pan and on a low-medium heat add the cakes a few at a time – leave enough space for a spatula to get in to the pan to flip them.
  
• It takes a few minutes each side to brown. I checked every minute to see how brown they were and when the looked okay I flipped them. Suddenly these cake biscuits things have turned in to something like pancakes. I found my heavy based pan was too hot on a medium heat as I had a few burnt cakes but lowering the flame to low allowed them to cook fully and have a lovely golden brown appearance.
  
• Cook each side and then take off the heat and put on a cooling wrack and sprinkle with a little caster sugar.
  
• Enjoy x

Notes

•Store your welsh cakes in an air tight container and they should last a few days.

Nutrition

Calories: 113kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 19mgSodium: 32mgPotassium: 36mgFiber: 1gSugar: 6gVitamin A: 158IUVitamin C: 1mgCalcium: 23mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword Cranberry and Lime Welsh Cakes, easy welsh cakes, welsh cakes

Tried this recipe?Let us know how it was!