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
Pound cake use of different shapes and sizes of tins, a wide variety of traditional German cakes are made. For example, this dough or a minor variation of it is often used to make cakes made in a loaf tin ("Orangenkuchen" - orange cake; "Nußkuchen"- hazelnut cake), marbled cakes in a bundt tin ("Marmorkuchen" ) and other flavor combinations in shaped tins "(Falscher" "Rehrücken" - fake venison saddle with bitter chocolate and almonds , "Osterlamm" - Easter Lamb with vanilla and rum). Pound cake Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: