Tiessennau Mel Honey Cakes Welsh Recipes

Steps:

• Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven, reduce by 25°C.
• Grease your patty tins.
• Sieve together flour, cinnamon and bicarbonate of soda.
• Cream butter and sugar until fluffy.
• Separate the egg yolk from the white.
• Beat the yolk into sugar and butter, then add the honey, gradually.
• Stir in the flour with a little milk as required and mix all together lightly.
• Whisk the egg white into a stiff froth and fold into mixture.
• Half fill small patty tins with the mixture; dredge the top of each with caster sugar.
• Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly.
• When ready sprinkle a little more sugar.
• Croeso Cymreig.

Steps:

• Cream eggs and sugar. Add the oil, honey and orange juice.
• Sift the following 7 ingredients : flour, baking soda, allspice, cinnamon, cardamom, ginger and baking powder; add to the bowl with the liquid ingredients. Mix well.
• Pour into a slightly greased baking pan and bake at 350 degrees for 60 minutes.

Steps:

• Decrease water called for on cake mix box directions to just 2/3 cup of liquid --
• Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium.
• Bake in 2-9" loaf pans, which have been well greased and floured -- for about 35 minutes -- .

Steps:

• Sprinkle 1 tbs flour over raisins in a bowl.
• Toss to coat.
• Sift remaining flour, baking soda, cloves and cinnamon.
• Beat eggs and sugar in a bowl until fluffy.
• Beat in sour cream and honey.
• Add flour mixture and minx until blended.
• Stir in raisins and orange rind.
• Pour into greased an floured 10inch angel food cake pan.
• Bake at 325 for 75 minutes until cake pulls away from sides and spring back when touched lightly.
• Cool in pan on rack for 5 minutes.
• Run knife around inner and outer edged of cake.
• Turn onto wire rack to cool completely.
• Store covered at room temperature overnight or for at least 8 hours before cutting.
• Sprinkle top with powdered sugar and serve.
• For a decorative touch place a large doily over top of cake then sprinkle the powdered sugar over that and then remove for a lacy effect.

Steps:

• Preheat oven to 375F/190C Grease and flour a muffin tin or use liners.
• Stir together flour, cinnamon and baking soda.
• Cream butter and sugar until light and fluffy. Separate the egg yolks from the whites. Beat the yolks into sugar and butter, then add the honey in thirds beating well in between.
• Stir in the flour with a little milk as required to make the batter a little softer and mix all together gently.
• Whisk the egg whites until stiff. stir 1/3 of the whites into the batter to lighten the mixture then gently fold in the rest.
• Half fill the cups of the muffin tin and smooth the tops with the back of a wet teaspoon to stop them from crowning too much then sprinkle each with a little bit of sugar (optional).
• Bake in the pre-heated oven for about 20 minutes. These do brown quickly and are actually browner than a similar cupcake or muffin would be so keep an eye on them so they don't get too brown.
• Leave the cakes in the tin for a few minutes before turning out to cool.