Cacen Boeth – Hot Cake from Wales

May 08, 2023May 8, 20230 10

Traditional Welsh Cacen Boeth recipe for a hot and sweet treat

by The Chefin Dessert

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

249

Sugar

18g

Fat

13g

Cacen Boeth is a traditional hot cake from Wales that is typically served warm on a chilly day. It is a simple cake that is made with basic ingredients like butter, sugar, eggs, and flour. The sultanas in this cake add a touch of sweetness and texture while the cinnamon gives it a warm and comforting flavor. Cacen Boeth is perfect for serving with a cup of tea or coffee and can be enjoyed as a dessert or a mid-day snack.

Instructions

1.	Preheat your oven to 180°C (350°F).
2.	Cream the butter and sugar together in a mixing bowl until light and fluffy.
3.	Beat in the eggs one at a time, mixing well after each addition.
4.	Sift the flour, salt, and cinnamon together and then fold it into the creamed mixture.
5.	Fold in the sultanas.
6.	Pour the mixture into a greased, 8-inch cake tin.
7.	Smooth the surface with a palette knife or spatula.
8.	Bake for 25-30 minutes until the cake is golden brown and firm to the touch.
9.	Leave to cool in the tin.

PROS

Cacen Boeth is a simple dessert that can be made with pantry staples and comes together quickly.

It is a great treat to have on hand when you want something sweet and satisfying.

The cinnamon and sultanas give this cake a lovely aroma and flavor.

CONS

This cake is not very nutritious and should be consumed in moderation.

The sugar content of this recipe is fairly high, which may not be suitable for some diets.

HEALTH & BENEFITS

While Cacen Boeth may not be particularly healthy, there are a few benefits to enjoying dessert in moderation.
Treating yourself to a slice of cake can help boost your mood and reduce stress.
The sultanas in this recipe offer a source of fiber, which can promote digestive health.

	4 ounces butter
	4 ounces sugar
	2 eggs
	4 ounces self raising flour
	1 pinch salt
	1 teaspoon cinnamon
	2 ounces sultanas