Torth Frith Llandudno (Llandudno Fruit Cake)

Torth Frith Llandudno (Llandudno Fruit Cake) is a traditional Welsh (Cymric) recipe for a classic rich, spiced fruit cake associated with the town of Llandudno that's typically served for tea. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Llandudno Fruit Cake (Torth Frith Llandudno).

prep time

20 minutes

cook time

150 minutes

Total Time:

170 minutes

Serves:

8–10

Rating:

Tags : Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

240g menyn
120g siwgwr
4 ŵy (wedi gwahanu)
1 llwy de croen oren wedi ei ratio
1/2 llwy de sinamon wedi ei falu
120g almon wedi eu malu
120g o flawd reis
360g o flawd codi
240g o rhesin wedi eu torri
120g o gwrens wedi eu torri
60g ceirios glacé (neu geirios chwerw) wedi eu torri
120g sultanas wedi eu torri

Dull:

Curwch y menyn a'r siwgwr gyda'u gilydd nes yn ysgfan a blewog. Torrwch melynwy yr ŵyau i fewn i'r gymysgfa gan eu curo i fewn i'r gymysgfa cyn ychwanegu'r croen oren a'r sinamon. Ychwanegwch yr almwn a'r blawd reis i fewn i'r blawd ac mewn powlen arall cymysgwch y ffrwythau. Ychwanegwch y blawd i'r cymysgfa menyn gan eiledu gyda'r ffrwythau. Cymysgwch ar old pob ychwnegiad nes fod y blawd a'r ffrwythau i gyd wedi eu hychwanegu i'r gymysgfa. Curwch gwynwy yr ŵyau nes eu bod yn sefyll mewn pigau syth yna plethwch y gwynwy i fewn i'r gymysgfa yn ofalus. Crafwch y does i fewn i dun cacen sydd wedi ei iro'n dda a rhoddwch hwn mewn popty wedi ei gyn-gynhesu i 170°C (325°F/Gas Mark 3) a'i bobi am hanner awr. Trowch y gwres i lawr i 160°C (320°F/Gas Mark 3) a phobwch am tua 2 awr (mae'r gacen yn barod pan fod sgiwer wedi ei suddo i ganol y gacen yn do allan yn lân). Gadewch i'r gacen oeri yn y tun cyn ei throi allan ar resel gwifrog i oeri.

English Translation

Ingredients:

240g butter
120g caster sugar
4 eggs (separated)
1 tbsp freshly-grated lemon zest
1/2 tsp ground cinnamon
120g ground almonds
120g rice flour
360g self-raising flour
240g raisins, chopped
120g currants, chopped
60g glacé cherries (or sour cherries), chopped
120g sultanas, chopped

Method:

Cream together the butter and sugar until light and fluffy then break the egg yolks into the mixture and beat into the mix before adding the orange zest and cinnamon. Mix in the almonds and rice flour with the flour and mix the fruit together in a separate bowl. Add the flour mix to the butter mix, alternating with a generous handful of fruit. Beat to combine after each addition and continue alternating between the flour and the fruit until both mixtures are incorporated into the batter.

Add he egg-whites to a bowl and beat until they are stand up in stiff peaks then carefully fold the eggwhites into the cake batter. Scrape the cake mix into a well-greased cake tin then place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for half an hour. Reduce the temperature to 160°C (320°F/Gas Mark 3) and bake for a further 2 hours, or until a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the tin before turning it out to cool completely on a wire rack.