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Paradise and Pennant Candied Fruit

Welsh Tea Cakes

Welsh tea cakes are a traditional tea-time treat since 19th century when fat, sugar and dried fruits became popular ingredients. This cake is easy to bake and tastes like snickerdoodle cookie too. Welsh cakes are served hot or cold and dusted with caster sugar sometimes spread with jam or butter.

Ingredients:

• 3/4 cup chopped dried Paradise Mixed Fruit
• 2 tablespoons brandy
• 2 1/4 cups flour
• 2 1/2 teaspoons ground cinnamon, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 cup butter, softened
• 1 1/4 cups sugar, divided
• 1 large egg

 

Directions:

Preheat oven to 375 degrees.

Combine dried fruit and brandy in a medium bowl; let sit at least 10 minutes to plump.

Place four, 1 1/2 teaspoons cinnamon, baking powder, baking soda, salt and cloves in medium bowl; stir to combine.

Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg. Gradually add flour. Beat at low speed until well blended, scraping down side of bowl once. Stir in fruit with brandy with spoon.

Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in small bowl. Roll heaping teaspoonfuls of dough into 1-inch balls; roll balls in cinnamon sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets.

Press balls to 1/4-inch thickness using bottom of glass dipped in granulated sugar. Bake 10-12 minutes or until lightly browned. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

A recipe from our Guest blogger, Lynn Huntley.