The Welsh version of harvest cake is made with apples, sultanas and cinnamon, this cake resembles very much like Irish apple cake, which is baked with a layer of fruit in the centre.There are many regional recipes for cakes are baked during the harvest time, with many variations.Some of these cakes were cooked to fuel the workers during the hard manual labour, and some were produced to be enjoyed as part of post-harvesting celebrations. Before industrialisation, harvest time would be more muscle-wrenching, dirty, hot and exhausting; obviously the workers in the fields needed all the calories they could get, and traditional harvest foods went some way to providing these. The Harvest Supper served by the farmer or land-owner after the harvest was completed. The foods was very likely second only to Christmas in terms of what was provided for workers to consume. For the poorest labourers such food was a very welcome change from their usual diet.
On the eve of the last harvest, all of the local wives would get together and bake cakes and pies, amongst many other things, for the harvest home feast which in Welsh is ffest y pen. Hare broth was popular, made with hare and a few root vegetables. Poten gan was a traditional white pudding made with wheatmeal, milk and brown sugar whilst a harvest cake known as Teisen y Cynhaeaf and Teisen Blat was a spiced fruit turnover made of shortcrust pastry spiced with cinnamon, and fruit such as apples, rhubarb or plums; similar to the bakestone turnovers which is quite popular as well.Am so happy that today am posting 23th post of this Mega blogging marathon with A-Z Baking around the world as theme.
Recipe Source: here
2cups Flour
2tsp Baking powder
175g unsalted butter
1cup Brown sugar
2 Large eggs (beaten)
1/2tsp Mixed spice powder
1/2tsp Cinnamon powder
3nos Apples (peeled & cored)
1/4cup Sultanas or Currants
1/4cup Almonds (flaked)/Walnuts
Preheat the oven to 350F and grease a round baking pan ( i used 8inch springform) and keep aside.
Melt together the butter and sugar, once the butter melts, remove the pan from the fire. Let it cool slightly before beating the eggs.
Add the eggs to the melted butter-sugar mixture and whisk well.
Sift flour, baking powder and spice powders into a bowl. Add the wet ingredients and beat everything together gently.
Meanwhile take the apples, sultanas and almonds/walnuts into a second bowl, and mix well.
Spoon half the cake mixture into the prepared pan, and then top it with the fruit and nuts mixture.
Top the fruit-nut mixture with the remaining cake batter.
Lightly smooth the top of the cake, to press down the fruits-nuts mixture.
Bake for about an hour or until a skewer inserted comes out clean. Let it cool completely.
Remove the cake and enjoy.
On the eve of the last harvest, all of the local wives would get together and bake cakes and pies, amongst many other things, for the harvest home feast which in Welsh is ffest y pen. Hare broth was popular, made with hare and a few root vegetables. Poten gan was a traditional white pudding made with wheatmeal, milk and brown sugar whilst a harvest cake known as Teisen y Cynhaeaf and Teisen Blat was a spiced fruit turnover made of shortcrust pastry spiced with cinnamon, and fruit such as apples, rhubarb or plums; similar to the bakestone turnovers which is quite popular as well.Am so happy that today am posting 23th post of this Mega blogging marathon with A-Z Baking around the world as theme.
Recipe Source: here
2cups Flour
2tsp Baking powder
175g unsalted butter
1cup Brown sugar
2 Large eggs (beaten)
1/2tsp Mixed spice powder
1/2tsp Cinnamon powder
3nos Apples (peeled & cored)
1/4cup Sultanas or Currants
1/4cup Almonds (flaked)/Walnuts
Preheat the oven to 350F and grease a round baking pan ( i used 8inch springform) and keep aside.
Melt together the butter and sugar, once the butter melts, remove the pan from the fire. Let it cool slightly before beating the eggs.
Add the eggs to the melted butter-sugar mixture and whisk well.
Sift flour, baking powder and spice powders into a bowl. Add the wet ingredients and beat everything together gently.
Meanwhile take the apples, sultanas and almonds/walnuts into a second bowl, and mix well.
Spoon half the cake mixture into the prepared pan, and then top it with the fruit and nuts mixture.
Top the fruit-nut mixture with the remaining cake batter.
Lightly smooth the top of the cake, to press down the fruits-nuts mixture.
Bake for about an hour or until a skewer inserted comes out clean. Let it cool completely.
Remove the cake and enjoy.
Welish harvest cake is a fantastic find with the alphabet ! My search was not good enough😒. This is a lovely cake , love the traditional cake with those fruits and nuts . Bookmarking !
ReplyDeleteApple cake with raisins sound blissful. I have to bake this asap. Bookmarked!
ReplyDeleteA lovely combination of fruits and spice. Love how moist and tempting the cake looks.
ReplyDeleteAh looks awesome Priya...i love your cakes texture.
ReplyDeleteI love fruit based cakes and this cake looks perfect with those apples and currants.
ReplyDeleteOMG! this cake looks heavenly. The fruits in there are calling my name :)
ReplyDeleteThat is one super moist and rich looking cake. Very nice crust it got on top and sides.
ReplyDeleteThat is a hearty cake with the goodness of the harvest season. Interesting history and good to know about the other Welsh dishes.
ReplyDeleteThat is a gorgeous cake Priya. Love the crumb -- it looks so moist and soft. AND all those fruit and dry fruit -- this is a awesome find. Thanks for sharing.
ReplyDeleteThis is a torture. The loaded cake is sure tempting me to try some. Looks awesome Priya!
ReplyDeleteThis is definitely a to try bake in my list.. Goodness!!
ReplyDeleteawesome color of the cake. I would like to taste it now!!
ReplyDelete