Wartime Welsh Cakes

Believe it or not I first started making these several years ago in a very old Welsh farmhouse! Authentic or what!

This is a delicious recipe and to me, the Welsh Cakes taste even better the day after where the flavour of the nutmeg comes through.

Wartime Welsh Cakes

  • 6 oz plain flour with 3 teaspoons baking powder added (or use self raising flour)
  • 2 oz margarine, butter or dripping
  • 2 oz sultanas (or mixed dried fruit)
  • 1 small carrot grated
  • 2 oz sugar
  • 1 fresh egg or 1 dried reconstituted egg
  • 1 tablespoon milk
  • 1/4 teaspoon of ground nutmeg


  1. Rub fat into the flour and baking powder mix until resembles bread crumbs
  2. Stir in nutmeg, sugar and dried fruit
  3. Mix the egg and milk together and add to dry mix to form a stiff dough (add more liquid or more flour as needed)
  4. Treat mixture as pastry and roll out on floured surface to 1/4 inch thick
  5. Use 3 inch rounds to cut out
  6. Pre-heat griddle or heavy frying pan
  7. Grease
  8. Put in Welsh Cakes and cook until golden brown on both sides over a moderate heat (about 4 minutes)
  9. Set aside a cool
  10. Sprinkle with a little sugar
  11. Serve with butter/jam and a nice cuppa strong tea!

Makes about 12-18

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“This post is part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post”

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8 thoughts on “Wartime Welsh Cakes

  1. my grand mother, then my mother, and now i have made these for family – most often around Christmas and Easter… We all have used dried red currants as the fruit (mmmmm!) i havent tried the carrot before… i will have to give it a shot and surprise the family! Thanks for posting!!

  2. Pingback: Wartime Cooking | Owl and Teddy

  3. Hi there.
    I’ve been reading htis blog for ages (and I know you’re no longer “operating” it, but still) – it’s a magnificent source of information.
    I’m thinking about making these – I just need to persuade my family to give it a go once it’s all done. )


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