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Monday, June 29, 2020

Welsh Tea Cake

This authentic recipe for Welsh Tea Cake is exactly what you need! It is low in refined sugar, high in whole food ingredients, and simply tastes wonderful! 

Welsh Tea Cake keeps well (in the refrigerator for the long term), and can be frozen for future enjoyment. I have been baking for over 50 years, but it was not until recently, that I started weighing ingredients, for baking. The scale I use is nothing fancy or expensive, but it does have a tare setting and that makes it very easy to use! 

Traditional Welsh Tea Cake, low in refined sugar and totally delicious!

This loaf of  Welsh Tea Cake is the first recipe I have baked weighing out ingredients. A fine beginning if I do say so myself! The scale has been used for pasta and many other foods through the years, but now I have a strong desire to try my hand at more cakes and bread recipes calling for ingredients by weight. 

While it might seem that there are many steps involved to make this cake, each is but a snippet of hands-on time. There is actually more set it aside and wait time, making it the perfect recipe for a busy baker. 

This will leave you free for other things or a bit of daydreaming...and to be honest we all need a break from time to time. 

By the way, a bit of daydreaming goes very nice with a cup of tea and a slice of Welsh Tea Cake.

Traditional Welsh Tea Cake, low in refined sugar and totally delicious!


Ingredients needed for this recipe:
You will also need the following:
  • medium-sized mixing bowl
  • loaf pan
  • silicone spatula for mixing
  • liquid measuring cup
  • measuring cups
  • measuring spoons
  • scale
Now we are ready to begin!


Welsh Tea Cake, totally delicious!
Traditional Welsh Tea Cake, we even take it camping!

Welsh Tea Cake
by the seat of my pants!
inspired by the Spruce Eats 
325-degree oven

The day before:
2 c boiling water
4 black tea bags
1 pound mixed dried fruit - see suggestions below

Place the tea bags in a medium-sized mixing bowl, pour the 2 cups of boiling water over the bags, let steep until just warm. Remove tea bags letting the tea drip back into the mixing bowl, but do not squeeze the bags. 

Stir in the dried fruit, settle the fruit down into the tea and place a large dinner plate on top of the bowl, to cover. Let sit overnight.


Traditional Welsh Tea Cake

On baking day:
1  egg
1/4 c brown sugar, our recipe can be found here
2 T marmalade of choice, we used this Fresh Tangerine Marmalade but this Apricot Butter would also be delicious!
1 t Mixed Spice for Cake, our recipe found here.

8 oz Whole Wheat Self-Rising Flour, our recipe can be found here.

Remove the plate, stir the fruit and tea mixture. Add the egg, brown sugar, marmalade, and spice, mix well. 
Stir in the self-rising flour, making sure no dry pockets of flour remain. Scoop batter into a prepared standard loaf pan. Bake for 55 to 75 minutes or until done in your oven. 

Let rest on the counter for 10 minutes before turning out to cool completely. Wait until completely cooled before slicing. Serve with butter if desired.

*notes on dried fruit. Use what you like, the above cake is 8 oz standard raisins, 4 oz dried cherries, and 4 oz of other dried fruit from my pantry. I used our home-dried plums, which have no resemblance to commercially dried prunes. Other fruits I have used include cranberries, currants, and dates. Many bakers use dried citrus peels, however, I do not care for the flavor or texture, if you do, please use them!

You might also enjoy,

One Bowl Banana Snack Cake


Cherry Raisin Welsh Tea Cake.

#WholeWheatThat’sGoodToEat!

#DIYHomemadeHousehold

#wholefoodingredients

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making a home
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ehh 

Would you like to comment?

  1. this looks a bit like home or at least my grandmothers she would make delicious bread like this thanks for sharing
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  2. i have been weighing ingredients for many years - it is the only way to be accurate. i seem to spend ages trying to work out recipes that only give vague amounts like half a cup ... your tea cake looks tasty indeed.

    ReplyDelete
    Replies
    1. I learned to bake with the pinch, handful and spoonful method from my grandmother and my own mom. Weighing is new for me at this ripe old age I have become, but so far I like it! Thanks for stopping by, I appreciate it.

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