Nancy Sherman'S Welsh Currant Cakes – a delicious recipe with all-purpose flour, sugar, baking powder, ground nutmeg, margarine, currants. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix together the flour, sugar, baking powder and nutmeg.
2
Cut the Crisco and margarine in thoroughly, using pastry cutter or 2 knives.
3
Stir in the currants.
4
Beat together the eggs and milk; add milk mixture to flour mixture.
5
Stir with fork until dough forms.
6
Roll out to 1/4-inch thickness on lightly floured surface. Cut into 3-inch circles.
7
(Or, divide dough into 12 parts; pat or roll out each piece to 1/4-inch thickness.)
8
Bake on electric skillet set at 350u00b0, or use heavy frying pan or griddle on low or a little above.
9
Pan should be hot enough to sizzle water.
10
Bake until set and lightly browned on bottom.
11
Turn like a hot cake; bake until other side is slightly browned and cake is cooked through (takes 5 to 8 minutes per side).
12
Cool on rack.
1204
kcal
Calories
9
g
Fat
246
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 c. all-purpose flour (measure, then sift), 1 c. sugar, 2 tsp. baking powder, 1 tsp. ground nutmeg, and more.
Yes, Nancy Sherman'S Welsh Currant Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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