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
Sponge cake mix to achieve the aeration is an essential characteristic of any Passover sponge recipe. Many families have at least one recipe they pass down through generations, and matzo meal-based cake mixes are available commercially. Several brands are easily found in kosher stores, especially before Passover. Typical flavorings include almonds, apples, dark chocolate, lemon, pecans, and poppy seeds. Apple or orange juice is the liquid ingredient. Milk is avoided, because it cannot be included in a dessert to be served after a meat based meal. The sponge, or a heavier variant in the form of an almond pudding, may be included