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
Yule log (cake) dessert only after the custom had fallen out of use, presumably during the first half of the 20th century. By 1945, it referred to the cake. Yule log (cake) A Yule log (or bûche de Noël ) is a traditional dessert served near Christmas, especially in Belgium, France, Switzerland, Quebec, Lebanon and several former French colonies, as well as the United Kingdom. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade. The original Yule log recipe emerged during the 19th century. It is traditionally made from a genoise, generally baked in