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 Venezuelan and Colombian version of the pound cake: the term "ponqué" is itself a Spanish phonetic approximation of "pound-cake". The "ponqué" is essentially a wine-drenched cake with a cream or sugar coating, and it is very popular at birthdays, weddings and other social celebrations. The German "Eischwerteig mit Fett" (roughly "egg-weight dough with fat") is a recipe very similar to the pound cake, but thought of in multiples of the weight of the average egg used. For example, in a German cooks vocational school book from the 1980's the basic recipe for such a cake baked in a 26 cm