About
"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.
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Cuddy's Tea Cake From Wales
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.
Prep time
20 mins
Cook time
50 mins
Serves
2-3
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
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Instructions
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
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.
