Welsh Butter Cake
A traditional Welsh butter cake studded with sultanas and finished with a cinnamonābrown sugar butter glaze.
Ingredients
| 150 g | cow butter | |
| 100 g | sugar | |
| 3 pcs | eggs | |
| 200 g | flour | |
| 2 tsp | 10 ml | baking powder |
| 1 tbsp | 15 ml | fresh milk |
| 50 g | light sultanas | |
| 2 tbsp | 30 ml | cane sugar |
| 1 tsp | 5 ml | ground cinnamon |
| 1 pinch | salt | |
| ā | butter, for greasing the tin |
Instructions
- Grease the tin with butter and line with baking paper. Beat 100 g of the butter together with the salt and sugar to a foam.
- Add the eggs one by one, continuing to stir. Add the flour with the baking powder and stir again. Finally add the sultanas and the fresh milk.
- Pour the resulting batter into the buttered tin. Bake in an oven preheated to 190Ā°C for 15ā20 minutes, until it rises well and becomes firm and golden-yellow.
- For the glaze, in a bowl mix the remaining butter, the cane sugar and the cinnamon. Take the finished cake out of the oven and pour over the butter mixture. Leave it to soak in.