Cuisine of Ceredigion a traditional cake made at this time, which is flavoured with caraway seeds. The Threshing Cake, or Cacen Ddyrnu, is a traditional cake made at threshing time and uses buttermilk and bacon fat, which are always available on Welsh farms. Teisen Carawe, or Seed Cake, is another cake using caraway seeds. It is one of the oldest of the Welsh egg-raised cakes and is traditionally associated with chapel and Sunday tea in the parlour. An old Ceredigion recipe is Christmas Cake, or Teisen Ddu Nadolig, which typically includes some home brewed ale. Commercial bakeries developed in urban areas during the
Funing big cake spread widely. Many years ago, local officials take it as a tribute delivering into the palace. Someone was promoted due to this and got a jade belt as an award. As a result, its name of jade belt cake became widely used. Its raw materials are traditionally sticky rice, white sugar and refined lard. Due to health concerns associated with lard consumption, sometimes vegetable oil is used instead of lard. Sometimes the cake also contains pine nuts, juglandis (walnuts), or other ingredients as garnishes. Funing big cake Funing big cake () is a type of cake found in Funing County