Welsh Cakes

Welsh Cakes

Ingredients

  • 2 cups Baking Free™gluten-free all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 cup butter or margarine
  • 3/4 cups raisins, dusted with flour
  • 3/4 cups chopped walnut pieces
  • 2 large eggs (slightly beaten)
  • 1 teaspoon vanilla
  • 1/4 cup milk (I used almond milk)

Directions

Step 1
Into a large bowl for a stand mixer, sift flour, sugar, xanthan gum, salt and baking powder. Start mixer on low. Add butter and mix until it resembles crumbs. Stir in milk, eggs and vanilla. Beat for 3 minutes on medium. Remove from mixer stand.
Step 2
With a spoon, mix in raisins and walnuts until well combined.
Step 3
Preheat griddle to 300 degrees F. Also preheat oven to 350 degrees F. Prepare baking sheet with parchment and arrange 5 English muffin rings on tray. Spray with cooking spray. Place rings on ungreased griddle and fill with a scant 1/4 cup of batter. Using a spoon spread out to fill bottom of each ring. Do not overfill.
Step 4
Put sprayed parchment and baking tray on top of rings. Bake for 4 to 5 minutes, until golden brown. Remove tray and parchment. Flip cakes with rings in place and bake second side 3 to 4 minutes with parchment and tray on top. When bottom is browned, remove tray.
Step 5
Place cakes on parchment lined baking tray with rings still on cakes. Bake for about 8 minutes. Open oven and carefully remove rings with tongs. Continue to bake cakes until done, about 10 more minutes. Cakes are done when a toothpick inserted in the center comes out clean. Remove tray from oven and allow to cool 5 minutes. Then move cakes to baking rack to cool until handleable. Served warm, split with a fork and buttered. Makes 5 Welsh cakes.