Welsh cake – A traditional Welsh snack which is made from flour, sultanas, raisins and currants.
French Fancy – A very British iced sponge cake topped with buttercream and fondant icing.
Fat Rascal – A rough domed-shaped type of cake, similar to a scone, made with currants and candied peel.
The Victoria sponge – was named after Queen Victoria who favoured a slice of sponge cake with her afternoon tea.
Lemon Drizzle – A classic sponge cake made in many parts of England for Easter Sunday.
Bakewell tart – Bakewell pudding (a puff pastry and almond paste delicacy) is thought to be made as a mistake by the cook of Derbyshire landlady Mrs Greaves who misunderstood her instructions.
Battenburg – it has a distinctive check-patterned marzipan-covered cake that is alternately coloured pink and yellow.
Eccles cake – A small, round cake filled with currants and made from flaky pastry with butter and can sometimes be topped with demerara sugar named after the English town of Eccles in Manchester.
Jaffa Cake – An orange-flavoured snack which is either a cake or a biscuit.
Chelsea bun – Made of a rich dough flavoured with lemon and cinnamon and rolled into a square spiral shape, which was first created in the ’18th Century’, at a Bun House in London.
Christmas Cake – The most famous British fruitcake must be the Christmas Cake. No other cake is so laden with rich dried fruits and spices. This cake is eaten only at Christmas and the rest of the year is reserved for a slightly lighter, yet still rich fruit cake and Brack, a fruitcake not just in Ireland but loved in Yorkshire too.
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