The name of this recipe means ‘moist cake’ in Welsh. It is a simple, everyday cake recipe and a good standby. Currants were traditionally used, but raisins are now far more readily available. It can be made in the food processor.
Sift the flour and baking powder together into a bowl. Rub in the fat, then add the sugar, nutmeg, eggs and enough liquid to give a soft consistency. Stir in the raisins, spoon into a greased
© 1995 Frances Bissell. All rights reserved.