Anglesey Cake - Cacen Sir Fon

This is Welsh baking at its homey best: a simple spice cake perfumed with ginger and mixed spice (a British blend like pumpkin pie spice), enriched with dark molasses that lends a deep, almost smoky sweetness, and studded throughout with mixed dried fruit (currants, raisins, candied peel).

Bicarbonate of soda dissolved in milk gives it a tender crumb.

It’s the kind of cake that gets better over a day or two as the spices bloom and the fruit softens, perfect with a cup of strong tea.

Kitchen Tips

• Use dark molasses: Black treacle (British molasses) adds bitter-sweet depth that defines this cake’s character.
• Dissolve soda in milk last: Adding bicarbonate of soda to milk creates lift and tenderness; stir it in just before baking.
• Line the tin: Greased greaseproof paper prevents sticking and makes cleanup easier.
• Check doneness: A skewer inserted in the center should come out clean after 1 hour at 325°F.

Variations

• Add orange zest: Grate in zest from one orange for a bright citrus note.
• Try different dried fruit: Swap mixed fruit for chopped dates, figs, or apricots.