Welsh Teisen Lap Recipe (Moist cake)

We all liked this after dinner… even little miss E didn’t winge (she generally eats the icing off cakes… this cake didn’t need any).


4oz Butter or Margarine (Our butter was low so I used mostly margarine)
8oz Plain flour
4oz Sugar
4oz Dried mixed fruit (I just used raisins)
1 Tablespoon Baking powder
1/2 Teaspoon Grated nutmeg (or one healthy pinch)
2 Eggs, beaten
150 ml Milk ( 1/4 pint)

This ‘should’ according to the recipe make 10 slices… unless you cut cake like me…. in which case it makes 8 large slices. 😀
  1. Sieve the flour, baking powder and nutmeg into a bowl
  2. Cream the butter/ margarine and the sugar together and add to the flour
  3. Add the beaten eggs and the dried fruit
  4. slowly add the milk and mix well
  5. Turn onto a greased cake tin and bake at 180 °C / 350 °F / Gas 4 for 35 minutes, until lightly browned and firm to the touch.

Cut into wedges to serve.


3 responses to “Welsh Teisen Lap Recipe (Moist cake)

  1. Looks gorgeous.
    I just made a MARROW cake. Will post about it next week – but proved quite economical – I am sure it would count as rationing recipe as it uses vegetables rather than dried fruit.

  2. My 6th grade son has to give an oral report tomorrow morning on Wales and we made 3 of these cakes for his class to sample. Simple and delicious. Many thanks for the recipe.

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