Cacen Ddyrnu (Threshing Cake) is a classic Cymric (Welsh) recipe for a traditional fruit cake made with bacon dripping that was typically served at harvest time. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Threshing Cake (Cacen Ddyrnu).
Mae hwn, mewn gwirionedd, yn ffurf 'gyflym' arall ar fara brith dull ffermdy. Ni oes mwydo'r ffrwythau sych dros nos a ddefnyddir saim bacwn yn lle'r menyn neu lard mwy cyffredin, gan roi nodyn ychydig yn fyglyd i'r gacen (yn dibynnu ar faint o fraster cig moch sydd gennych). Fel arfer byddaf yn casglu'r braster cig moch ar ôl ffrio nes bod gen i ddigon i wneud y gacen hon, gan wneud yn sicr fy mod yn coginio ychydig o defellau o gig moch mwg ar gyfer y nodyn myglyd.
Cynhwysion:
3 llond cwpan mawr o flawd plaen
225g o siwgr
225g o doddion cig moch
blaen llwy de o soda pobi wedi’i gymysgu mewn ychydig o ddŵr cynnes a llaeth enwyn
450g o ffrwythau sych (cyrens a resins)
2-3 wy
llaeth enwyn
Dull:
Rhwbwich y lard cig moch i’r blawd a chymysgu’r defnyddiau sych eraill drwyddynt.
Curwch yr wyau a’u tywallt i bant yng nghanol y blawd ynghyd â’r cymysg soda pobi.
Cymysgwch y defnyddiau’n dda gan ychwanegu llaeth enwyn yn ôl y galw nes cael cymysgedd cymharol wlyb.
Irwch dun ymyl-uchel, trosglwyddwch y cymysgedd toes iddo a’i grasu mewn popty gweddol boeth (180C) am ryw awr a hanner (nes fod sgiwer wedi ei wthio i ganol y gacen yn dod allan yn lân).
Gadewch i'r gacen oeri yn y tun cyn ei droi allan ar resel gwifren a gadael iddo oeri yn gyfan gwbwl.
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English Translation
This, in reality, is another 'quick' form of farmhouse-style bara brith. No overnight soaking and bacon grease is used instead of the more common butter or lard, yielding a slightly smoky note to the cake (depending on the bacon fat you have). I usually collect the bacon fat after frying until I have enough to make this cake and throw a couple of rashers of smoked bacon in there for the smoky note.
Ingredients:
three large cupfuls plain flour
225g sugar
225g bacon drippings
a little bicarbonate of soda (the front of a teaspoon, according to the original recipe), dissolved in a little tepid water and buttermilk
450g dried fruit (currants and raisins)
2-3 eggs, well beaten
buttermilk
Method:
Rub the bacon fat into the flour and work in the other dry ingredients.
Mix gradually with the beaten eggs and add sufficient buttermilk to give a fairly soft consistency.
Grease a cake tin, pour in the batter mixture and bake in a fairly hot oven (180C) for approximately an hour and a half (until a skewer inserted into the centre of the cake emerges cleanly).
Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
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