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
Welsh cake Welsh cake Welsh cakes ( or '), also welshcakes or pics"', are traditional in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle. The cakes are also known as Griddle Cakes or Bakestones within Wales because they are traditionally cooked on a bakestone (), a cast-iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones. Welsh cakes are made from flour, butter/lard,