Teisen lap

Method

Preheat the oven to 180°C and line a 23cm round cake tin with greaseproof paper. Cream the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling. Fold in the remaining flour, baking powder and salt, then stir in the milk and vanilla extract until smooth. Gently fold through the currants, glacé cherries and candied peel, distributing them evenly. Pour the mixture into the prepared tin and smooth the top level. Bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. This traditional Welsh tea cake is best served sliced with butter and a cup of tea.