Welsh Cakes–A Lot Like English Muffins!

I have had this recipe for years.  A friend gave it to me but I never tried it until I was learning to make gluten-free English muffins.  These cakes use granulated and brown sugar for a boost of flavor, plus they have raisins and nuts added.  Baking powder is used to make them rise.  Now that doesn’t sound much like English muffins, does it?  However, the method of making the cakes is so similar, I immediately went from making the last batch of English muffins to making Welsh cakes.  And I am glad I did!

So, this treat uses the English muffin rings and the griddle, too.  I used the same technique of covering the rings with parchment and a baking tray to keep them flat, and baking in the oven to finish them off.  They are delightful split while warm and slathered with butter.  Or you can let them cool completely and fork split them just like the English muffin.

I am so glad that I remembered this recipe in my old recipe box, and that I tried it.  Welch cakes are a new family favorite for breakfast or for snacks.  I hope you will try this recipe soon.  Don’t be like me and wait!

Welsh Cakes
  • 2 cups Baking Free™gluten-free all purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon xanthan gum
  • ½ cup butter or margarine
  • ¾ cups raisins, dusted with flour
  • ¾ cups chopped walnut pieces
  • 2 large eggs (slightly beaten)
  • 1 teaspoon vanilla
  • ¼ cup milk (I used almond milk)
  1. Into a large bowl for a stand mixer, sift flour, sugar, xanthan gum, salt and baking powder. Start mixer on low. Add butter and mix until it resembles crumbs. Stir in milk, eggs and vanilla. Beat for 3 minutes on medium. Remove from mixer stand.
  2. With a spoon, mix in raisins and walnuts until well combined.
  3. Preheat griddle to 300 degrees F. Also preheat oven to 350 degrees F. Prepare baking sheet with parchment and arrange 5 English muffin rings on tray. Spray with cooking spray. Place rings on ungreased griddle and fill with a scant ¼ cup of batter. Using a spoon spread out to fill bottom of each ring. Do not overfill.
  4. Put sprayed parchment and baking tray on top of rings. Bake for 4 to 5 minutes, until golden brown. Remove tray and parchment. Flip cakes with rings in place and bake second side 3 to 4 minutes with parchment and tray on top. When bottom is browned, remove tray.
  5. Place cakes on parchment lined baking tray with rings still on cakes. Bake for about 8 minutes. Open oven and carefully remove rings with tongs. Continue to bake cakes until done, about 10 more minutes. Cakes are done when a toothpick inserted in the center comes out clean. Remove tray from oven and allow to cool 5 minutes. Then move cakes to baking rack to cool until handleable. Served warm, split with a fork and buttered. Makes 5 Welsh cakes.