Cake 

            TEISEN LAP
            Recipe 1.
                  1 lb. flour
                  4 ozs. margarine
                  3 eggs
                  A little nutmeg4 ozs. lard
                  2 heaped teaspoonfuls baking-powder 8 ozs. currants

            Rub the fat into the flour and add the dry ingredients. Add the well 
            beaten eggs and enough milk to have a soft mixture. Bake in a 
            moderate oven, using a shallow tin.
            G5/205C/400F
            Recipe 2.
                  1. lb. flour
                  4 ozs. brown sugar
                  1 egg
                  ½ pint of buttermilk or sour milk
                  4 ozs.fat
                  4 ozs. mixed fruit
                  ½ teaspoonful of mixed spice
                  ½ teaspoonful of bicarbonate of soda dissolved in milk)

            Rub fat into the flour, add sugar, fruit, spice; mix well together. 
            Add the beaten egg and the milk and beat to a soft dough. Divide the 
            dough and roll out to an inch in thickness; bake on a bakestone or 
            hotplate; time about 15 minutes, when nicely brown one side, turn 
            them over.
             
            Recipe 3.
            This cake should be baked in a Dutch oven before an open fire to 
            make it in the traditional Welsh way but the results are just as 
            good if you bake it in a well greased oblong tin (spread the mixture 
            thinly) in a moderate oven for about 35 to 40 minutes.
                  1 lb. flour
                  Pinch of salt
                  3 eggs
                  4 ozs. sugar
                  4 ozs. dried fruit (sultanas and currants)1 teaspoonful baking 
                  powder
                  A little grated nutmeg
                  4 ozs. butter
                  ½ pint milk (sour milk is delicious)

            Sieve flour, baking-powder, salt and nutmeg. Rub in lightly butter, 
            add sugar and fruit, whisk the eggs, and add to mixture. Gradually 
            add the milk, mixing all with a wooden spoon. The consistency should 
            be soft enough for the batter to drop from the spoon.
            G5/205C/400F