Welsh Moist Cake

This Welsh cake is a true delight. It is very flavorful but very rustic at the same time. The batter is assembled and piled on a dinner plate and baked. Now I had never baked anything on my dinner plate before so I was understandably a little skeptical. During the first few minutes the cake looked like it was going to go over the edges of the dish instead of growing upwards. But then after another few minutes it sprung in the right direction. It was moist and stayed that way for a couple of days in our hot summer. This is definitely something I will try again.

I halved the original recipe and wished I had not. My father enjoyed a small slice of the cake with his afternoon tea until it was all gone.

Recipe adapted from here

You will need
4 tbsp. butter
110 gm flour
55 gm sugar
30 gm raisins
1/2 tbsp. baking powder
1/4 tsp. nutmeg, powdered
1 egg
1/4 cup milk

Preheat the oven to 375 F. Sift the flour in a bowl. Bring the butter to room temperature and rub it in to the flour. Combine with sugar, raisins, baking powder and nutmeg. In a separate bowl, beat the egg. Add it to the flour mixture. Pour in the milk. Bring the batter together with a fork until there is no dry flour left. Do not over do it. Grease a side plate and transfer the batter to the plate.

Resist the urge to smooth out the top. Bake the cake for 15-20 minutes.

Enjoy!