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Lardy cake

  • 5reviews
  • 42saves
  • 2hr25min

About this recipe: A traditional British cake, which originates from Wiltshire. It's rich, delicious and the perfect treat for afternoon tea. Don't even think about substituting butter or margarine for the lard. It just won't taste the same.

Ingredients
Makes: 6 - 8 servings

  • 1 (7g) sachet dried active baking yeast
  • 1 dessertspoon caster sugar
  • 175ml lukewarm milk
  • 450g plain flour
  • 1 pinch salt
  • 1/2 teaspoon mixed spice
  • 150g lard, cubed
  • 150g light brown soft sugar
  • 75g currants
  • 50g cut mixed peel
  • 1 egg, beaten with 1 tablespoon milk
  • caster sugar for sprinkling

Method
Prep:35min  ›  Cook:35min  ›  Extra time:1hr15min proofing  ›  Ready in:2hr25min 

  1. Mix together yeast, 1 dessertspoon sugar and lukewarm milk until well blended. Set aside for 10 minutes or until frothy.
  2. Sieve flour, salt and mixed spice into a large bowl. Make a well in the centre. Pour yeasted milk into the well and stir with a blunt knife. Using your hands work into a smooth elastic dough, about 5-6 minutes. Cover with cling film and prove in a warm, draft-free spot for 45 minutes to 1 hour.
  3. Punch dough down and transfer to a floured surface. Roll the dough out into a large rectangle. Dot with half the cubed lard, half of the brown sugar, half the fruit and half the mixed peel.
  4. Starting at the short end, fold the sheet of dough into thirds, like a letter. Press the edges to seal. Rotate the packet by 90 degrees and roll out into a rectangle again. Repeat the process.
  5. Transfer the folded dough onto a baking parchment lined baking tray. Cover with a damp towel and prove in a warm, draft-free spot for 30 to 45 minutes.
  6. Meanwhile, preheat oven to 200 C / Gas 6.
  7. Remove damp towel, brush with egg wash and sprinkle with sugar. Bake in preheated oven for 35 minutes or until golden brown. Immediately place onto a plate hot and serve with lashings of butter.

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Reviews (5)

AmandaLewis
2

the brown sugar is added in steps 3 and 4 :-) - 16 May 2014

NannyAnnie
2

Made a few minor changes to get the Lardy Cake that I know and like and it turned out lovely. Substituted golden castor sugar for brown and beat the sugar together with the lard to enable me to spread a small layer on the bottom of the baking tin, and to spread the sweet lard throughout the layers of dough. I used strong white flour, a sprinkle of cinnamon and left out the candied peel. The fruit I used was raisins and sultanas. After cooking, I immediately turned the Lardy Cake upside down so that the sweet sticky lard ran back into the cake. Lardy Cake is delicious served warm, so can be reheated later after a quick blast in a microwave - 17 Jan 2014

jderek64
1

Super recipe really really good and tasty A+++ - 11 Nov 2014

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