This classic Welsh Soda Cake is a beloved traditional dessert known for its moist texture and generous fruit content. Made with simple pantry staples like flour, butter, castor sugar, and currants, it offers a comforting, homestyle taste that pairs perfectly with tea. The use of bicarbonate of soda and sour milk ensures a tender crumb without the need for yeast. Ideal for afternoon tea, holiday gatherings, or as a gift, this cake captures the essence of British baking. It&# 226;ÂÂs easy to prepare, requiring minimal effort for a deeply satisfying result that brings warmth to any table.
Welsh Soda Cake(Welsh
Description
This classic Welsh Soda Cake is a beloved traditional dessert known for its moist texture and generous fruit content. Made with simple pantry staples like flour, butter, castor sugar, and currants, it offers a comforting, homestyle taste that pairs perfectly with tea. The use of bicarbonate of soda and sour milk ensures a tender crumb without the need for yeast. Ideal for afternoon tea, holiday gatherings, or as a gift, this cake captures the essence of British baking. It&# 226;ÂÂs easy to prepare, requiring minimal effort for a deeply satisfying result that brings warmth to any table.Ingredients
Directions
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Preheat your oven to 425ðF (220ðC) or Mark 7. Grease a loaf tin or cake tin suitable for the recipe size.
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Place the flour in a large mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
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Stir in the castor sugar and currants, ensuring they are evenly distributed throughout the dry ingredients.
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In a separate small bowl, beat the egg well until smooth.
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Dissolve the bicarbonate of soda in 1 tablespoon of the sour milk.
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Add the beaten egg and the remaining sour milk to the flour mixture. Stir gently to combine.
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Just before baking, stir in the bicarbonate of soda mixture. Mix quickly and thoroughly to activate the leavening.
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Pour the batter into the prepared tin and smooth the top.
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Bake in the preheated oven for 30 to 40 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
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Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1936.1kcal
- % Daily Value *
- Total Fat 83.8g129%
- Saturated Fat 51.8g259%
- Cholesterol 262.2mg88%
- Sodium 674.8mg29%
- Total Carbohydrate 288.0g96%
- Dietary Fiber 3.1g13%
- Sugars 202.1g
- Protein 14.9g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store the cooled cake in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage; wrap tightly in plastic wrap and foil.
"Cunants" refers to currants. If unavailable, raisins or sultanas can be used as a substitute.
If you do not have sour milk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it stand for 5-10 minutes until it curdles slightly.
Do not overmix the batter after adding the bicarbonate of soda, as this can deflate the air bubbles and result in a dense cake.
