Gugelhupf (Bundt Cake) vs Traditional Welsh Cakes (Picau ar y Maen)

Both start from butter, sugar, egg, milk and baking powder, but use them very differently. The Gugelhupf creams softened butter and sugar until fluffy, beats in four eggs and loosens the batter with milk, then bakes it in a Bundt pan with lemon zest, raisins and slivered almonds. Welsh cakes rub cold butter into flour, bind it with one egg and a splash of milk, and cook thin rounds dotted with currants and mixed spice on a griddle. Both finish under sugar: powdered on the cooled cake, caster on the warm griddle cakes.