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Cuddy's Tea Cake From Wales

Updated: May 13

A humble molasses and raisin soda bread from the old country. Recipe from my great Aunt Cuddy. Click here for video recipe and story on Instagram

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"Let not the carrot of pleasure lead you past the broccoli of boredom to the lettuce of lethargy and the cabbage of compromise." - Dylan Thomas Welsh soda bread also known as a tea cake is a traditional bread from Wales that has been a staple in Welsh households for generations. This bread is known for its simplicity of ingredients and ease of preparation, making it a popular choice for home baking.


The key components of Welsh soda bread typically include flour, baking soda, salt, and buttermilk. Sometimes, variations may include the addition of sugar, raisins, or other dried fruits for added sweetness and texture. Unlike yeast bread, Welsh soda bread relies on baking soda as a leavening agent, which reacts with the acidic buttermilk to create the bread's rise.


The history of Welsh soda bread dates back to a time when baking soda was introduced as a leavening agent in bread-making during the 19th century. This innovation made it possible for people to bake bread quickly without the need for yeast, which was often scarce or expensive for many households. Welsh soda bread became a practical and accessible option for families across Wales.


Today, Welsh soda bread continues to be a popular choice for home bakers and is enjoyed throughout Wales and beyond. It is often served as a side dish with various meals, particularly with soups, stews, or as an accompaniment to breakfast or afternoon tea. Its straightforward recipe and delicious taste have solidified its place in Welsh culinary culture, making it a cherished part of the country's traditional cuisine.


Cuddy's Welsh Tea Cake Recipe

Prep time 20 minutes | Cook time 50 minutes | Makes 2-3 Loaves

Ingredients:

  • 2 3/4 cups water

  • 4 cups AP flour

  • 4 tsp baking soda

  • 1 1/2 cups sugar

  • 3 eggs

  • 2 tbsp molasses

  • 1/2 tsp salt

  • 1 15 oz package raisins

  • 3 sticks butter (room temperature)

  • 1 tbsp vanilla extract

Instructions:


Preheat over to 350 degrees Fahrenheit. Grease and flour loaf pans. Combine water and raisins in a pot and bring to a boil. Reduce to low heat and simmer for two minutes. Stir in baking soda. Don't do all at once, or your mixture could bubble over. Once all baking soda is included, let cool to room temperature.


Cream butter and sugar in a very large bowl using whisk or electric mixer. Add eggs one at a time, beating well after each addition. Add molasses, vanilla and salt and continue beating until well blended, 2 to 3 minutes. Lastly, add in flour in stages, until all is incorporated and batter is thick.


Add raisin mixture and beat on low speed until everything is well incorporated and its thick but still pourable. Pour into loaf pans about 1/2 way up and bake for around 50 minutes, checking at 30-35 minutes to make sure the top isn't too brown. If too brown, tent with aluminum foil.


Once your tester comes out clean, remove bread and let cool before removing from loaf pan. Lasts really well in the fridge and up to 2 months in the freezer.


Serve with butter, clotted cream and jam with a nice black tea.


If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!


If you want to try to make more flavors of Western Europe, check out the links my recipes below.


Scandinavia & The British Isles

Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.

Icelandic Kjotsupa | A humble lamb and root vegetable soup.

Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.

Norwegian Farikal | A simple cabbage and mutton hot pot.

Scottish Cullen Skink | A creamy smoked haddock and potato soup.

Swedish Meatballs | A creamy take on traditional Kotbullar.

Welsh Tea Cake | A rich molasses and raisin heavy soda bread.


Western Europe

Austrian Wienerschnitzel | A fried veal cutlet for Vienna

Belgian Stoofvlees | A thick beer infused beef stew.

Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.

Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese

French Boeuf Bourguignon | A rich wine braised beef stew.

Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.

Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.

Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.

Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.

Sammarinese Bustrengo | A semolina based fruit cake.

Spanish Flan | A creamy, eggy dessert.

Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.

Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.


Italian Regional Dishes

Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta

Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.

Venetian Risi E Bisi | A creamy rice and pea dish

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