A Welsh cake is a griddle-cooked round cake made with flour, butter, sugar, eggs, and dried fruit.
Welsh cakes are traditionally cooked on a bakestone or griddle rather than baked in an oven. They are usually dusted with sugar after cooking and are eaten warm or cold. Currants are the most familiar dried fruit, giving the cakes a texture between a scone, biscuit, and small pancake.
The cakes became associated with Welsh home baking during the nineteenth century and remain a recognizable part of Welsh food culture. Their Welsh name is picau ar maen, meaning “cakes on the stone.” Unlike bara brith, which is a fruit loaf, Welsh cakes are individually shaped and cooked directly on a hot surface.