Cacen De (Tea loaf) is a traditional Cymric (Welsh) recipe for a classic farmhouse-style tea loaf with dried fruit soaked in tea over night. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Tea loaf (Cacen De).
Dyma fersiwn fy nain o ddull ffermdy o gacen/deisen de. Mae’n cael ei weini amser te, fel arfer wedi tafellu a gyda trwch da o fenyn wedi ei wasgaru drosodd. Mae’r ffrwythau sych i baratoi’r gacen hefyd yn cael eu socian mewn te.
Cynhwysion:
170g o swltanas
170g o rhesins
300ml o de cryf, poeth
2 wy canolig, wedi eu curo’n ysgafn
250g o flawd codi
200g o siwgwr coch meddal
menyn i iro ac i weini
Dull:
Cymysgwch ynghyd y swltanas a’r rhesins mewn powlen cymysgu fawr. Arllwyswch y te dros y ffrwythau, gorchuddiwch y bowlen. Rhowch o’r neilltu am o leiaf 6 awr (o ddewis, dros nos) I adeal y ffrwythau sychion I amsugno’r te.
Cynheswch eich popty I 180°C (160°C ffan/rhif nwy 4). Irwch a llinellwch dun torth 900g a rhoddwch o’r neilltu.
Ychwanegwch yr wyau, blawd a’r siwgwr at y gymysgedd ffrwythau a’r te. Cymysgwch I wneud yn sicr fod popeth wedi cyfuno’n dda. Trosglwyddwch y gymysgedd I’r tun torth gyda llwy. Rhoddwch yng nghanol eich popty poeth gan eu grasu am 90 munud neu nes yn gadarn I’r cyffyrddiad.
Gadewch I oeri yn y tun am chwarter awr cyn ei drosglwyddo I resel gwifren I oeri’n gyfan gwbwl.
Torrwch yn dafellau trwchus a gweinwch gyda menyn.
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English Translation
This is my grandmother’s recipe for a farmhouse version of a tea loaf. It’s traditionally served at tea time, sliced and thickly spread with butter. The dry fruit used to prepare the cake are also plumped by soaking in tea.
Ingredients:
170g sultanas
170g raisins
300ml hot strong tea
2 medium eggs, lightly beaten
250g self-raising flour
200g light soft brown sugar
butter for greasing, plus extra to serve
Method:
Mix the sultanas and raisins in a large mixing bowl. Pour over the tea over the dried fruit and cover the bowl. Leave to sit for a minimum of 6 hours (ideally overnight) to allow the dried fruit to soak up all the liquid.
Heat the oven to 180°C (160°C fan/gas mark 4). Grease and line a 900g loaf tin then set aside.
Add the eggs, flour and sugar to the soaked fruit and tea mixture, mixing to ensure that everything is well combined. Spoon the mixture into the tin. Place in the centre of the oven, baking for 90 minutes or until firm to the touch.
Leave to cool in the tin for 15 mins before transferring to a wire rack to cool completely.
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