Emergency! Need recipe for Welsh Plum Cakes ASAP!
Moved from the old Welsh Cooking and Baking Group
Posted by Jennifer (aka Garan Gwyn) on March 13, 2010 at 3:30pm in Welsh Recipes
Does anyone have a recipe for Welsh Plum Cakes? I need one before next Saturday! Thank you!! (I'd say that in Welsh but I don't know how...LOL)
Replies to This Discussion
Permalink Reply by Ceri Shaw on March 13, 2010 at 4:02pm
Hi Jennifer...sorry i dont have what you need but I'll twitter the post and see if anyone responds. Fingers crossed:)
Permalink Reply by Jennifer (aka Garan Gwyn) on March 13, 2010 at 4:04pm
Thanks...I found one recipe by Googling but I'd rather have a personal recommendation!
Permalink Reply by Ceri Shaw on March 13, 2010 at 4:59pm
Permalink Reply by Ceri Shaw on March 13, 2010 at 5:09pm
Heres another one - thanks Harrison:)
225g o eirin sych wedi eu torri
230ml o ddŵr berw
460g gwpanaid o flawd codi
½ llwy de o halen
330g o siwgwr gwyn
350ml o olew ysgafn (mae olew hadau grawnwin neu olew olweydd gyda lemwn yn dda)
1 llwy de yr un o sinamon, nytmeg, clof a sunsur
225g o gnau Ffrengig wedi eu malu
225g o resin heb hadau
coren un oren wedi ei ratio
Tywalltwch y dŵr berw ar yr eirin sych a gadael iddo sefyll. Ychwanegwch y resin a'r croen oren ato. Ychwanegwch y 3 wy â'r olew a churo'r cyfan efo'i gilydd yn dda. Mewn powlen arall rhowch y blawd a'r sbeis ar siwgwr. Tywalltwch hwn i mewn i'r gymysgfa wlyb fesul tipyn. Os yw'n rhy stiff gellwch ychwanegu ychydig o lefrith i lacio'r cymysgfa. Ychwanegwch y cnau yna irwch dun cacen crwn tua 22cm a rhoi'r gymysgfa ynddo. Craswch mewn popty 150°C am ryw dri chwarter awr.
Permalink Reply by Merlyn & Joyce Williams on March 13, 2010 at 5:16pm
Hi Jennifer, Would love to help you out, but I do not have any recipes on Welsh Plum Cakes, do have one on Welsh Plum Puddings but that is not what you are looking for, sorry Merlyn............
Permalink Reply by Ceri Shaw on March 13, 2010 at 5:18pm
Here's another one:-
"Teisen Sbeis Eirin a Chnau
(Welsh Spiced Plum and Nut Cake)
This is a rather interesting cake originating in Patagonia which combines Welsh and Spanish baking methods.
225g of dried plums (or prunes) finely chopped
230ml boiling water
460g self-raising flour
½ tsp salt
330g white sugar
350ml of a light oil (grape-seed oil or olive oil infused with lemon are good)
1 tsp each of powdered cinnamon, nutmeg, clove and ginger
225g of walnuts finely chopped
225g of seedless raisins
grated rind of 1 orange
Pour the boiling water over the chopped dried plums, add the raisins and orange rind to this and set aside to stand. Next prepare the liquid ingredients by mixing the eggs and oil to a large bowl and beating them all together well. Add the plums, raisins and their seeping water to this and again mix together well. In another bowl mix together the flour, the spices and the sugar. Gently tip this into the bowl containing the liquid ingredients a little at a time, ensuring that each time the flour is properly folded into the oil and water mixture. Finally add the nuts and fold in. If the mixture is too stiff at this point you can add a little milk to slacken it up. Bake in an oven pre-heated to 150°C for about 45 minutes.
Permalink Reply by Jennifer (aka Garan Gwyn) on March 14, 2010 at 6:55pm
This is the one I found on the internet...but it doesn't say what kind of pan to bake it in. Any ideas? Loaf tin? Cake tin?
Permalink Reply by Dilwyn Jeffreys Phillips on March 13, 2010 at 9:19pm
Have one for a fruitcake, the fruit can be substituted !!!!!
1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
1 gallon whisky
Sample the whisky to check for quality. Take a large bowl. Check the whisky again to be sure it is of the highest quality. Pour one level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl. Add 1 teaspoon sugar and beat again. Make sure the whisky is still OK. Cry another tup. Turn off mixer. Break 2 legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift 2 cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whisky again. When the house comes around, jump on it. Go to bed. Who the hell likes fruitcake anyway?
Permalink Reply by Ian Price on March 14, 2010 at 12:21am
NOW THATSH WHART I CALLSH A CAKE HIC ! SH
Permalink Reply by Jennifer (aka Garan Gwyn) on March 14, 2010 at 6:53pm
LOL...THANKS. In view of the rabble I was going to bake this for, this may very well be the perfect recipe!!