Arrived directly from Argentine Patagonia, this Welsh black cake is an excellent option for snacks, especially if we accompany it with a tea.

With a striking black color, characteristic texture, and exquisite flavor, the so-called Welsh cake (also popularly known by the names of black cake or black cake) is a very popular type of cake both in Wales and in Argentine Patagonia, where it is said that it was created or invented by the Welsh immigrants who, in 1865, came to these lands as a result of the lack of resources.

However, we should not be confused with Welsh cakes, which consist of typical Welsh rolls, which are made with flour, butter and raisins, and are eaten in the same way as scones.

Its main peculiarity is that it is a cake that does not have eggs or milk among its ingredients, while the raisins with which it is made (which tend to be macerated in liquor for at least 24 hours), makes time of conservation is really long, being able to spend many months in perfect condition, and without spoiling.

Today there are a wide variety of variants, although the traditional one basically consists of a cake that is made with a large amount of nuts and dried fruits, which gives it its characteristic dark color. Its preparation is somewhat laborious, mainly due to the large number of ingredients used in its preparation, but the result is so, so delicious that it is worth making it at home. You dare?


  • 350 g of flour
  • 2 teaspoons baking powder
  • 1 teaspoon of baking soda
  • 220 g brown sugar
  • 200g butter
  • 300 cc of water
  • 1 tablespoon of honey
  • 1 cinnamon stick
  • 1 star anise
  • 100 g black raisins
  • 100 g white raisins
  • 100 g of prunes
  • 100 g walnuts
  • 100 g of candied fruit
  • 1 tablespoon of vanilla essence
  • Nutmeg zest
  • The zest of 1 lemon
  • 2 tablespoons of sugar
  • 1 tablespoon of water
  • Icing sugar (to decorate)
  • 200 cc of brandy or cognac + 1 splash

How to make Welsh cake (or black cake):

  1. In a large bowl, add the black and white raisins, the brandy or cognac and marinate them for 24 to 48 hours (the longer the better, as the dried fruits will soak up the flavor of the liquor well). Then cover the bowl with plastic wrap, to prevent the alcohol from evaporating.
  2. When the recommended hours for the maceration of the raisins have elapsed, put a saucepan on the fire and prepare syrup with the 220 g of sugar, the 300 cc of water, the lemon peel, the tablespoon of honey and all the spices. Boil for 5-7 minutes. Then strain the syrup and, in a heat-resistant bowl, add the butter, stirring a little to get it to dissolve completely. Mix again to get it to integrate well. Reserve until it warms to room temperature. When you reach this point add the tablespoon of vanilla essence, the walnuts cut into pieces and stir well. Booking.
  3. In another large bowl, add the flour, baking powder, and baking soda. Stir well so that the 3 ingredients are integrated. Chop the prunes and add them to the bowl, along with the liquor-marinated raisins and chopped candied fruit. You must try that the flour covers all the fruit.
  4. Preheat the oven to 180ºC.
  5. Grease a 10-inch diameter pan with a little butter. Reserve it.
  6. Pour the flour and fruit mixture into the bowl where we have mixed the syrup with the butter and the nuts. Mix well so that all the ingredients are integrated. Pour this mixture into the mold and cook for 1 hour at 180 ºC.
  7. While the cake is cooking in the oven we are going to prepare a syrup. To do this, put the 2 tablespoons of sugar and the tablespoon of water in a saucepan over the fire. When the syrup has formed, remove it from the heat and, when it is cold, add a splash of brandy or cognac. Booking.
  8. When the cake has cooked, after checking with a fork or a stick that it is not raw (when you pierce the dough it should come out completely clean), remove from the oven and let it cool. When it is cold, paint the surface with the syrup that we have prepared before. Finally, carefully unmold.
  9. To finish, sprinkle icing sugar on top.




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