In my recipe book, I found a tattered, yellowed piece of folded paper. On it is written, in faded pencil, one of my mother's recipes: Welsh Cakes.
Because my father was from Wales, this recipe was a favourite in our house. I can still remember coming home from school on Mondays, with the sweet aroma of baking greeting me and a pan full of these mouth-watering delicious little cakes on the counter.
My mother died of cancer when she was only 53, but she left me a legacy of wonderful memories including some of her recipes, like this one, which I used to bake for my own family.
- 4 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shortening
- 1 cup currants
- 2 eggs
- 1 cup milk
Sift the dry ingredients, work in the shortening. Add currants, beaten eggs and milk. Mix like biscuits and press into a pan, fairly thick, and cut into squares. Bake in oven for 12 minutes at 425 degrees.
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