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.
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
the brown sugar is added in steps 3 and 4 :-) - 16 May 2014
Tasted nice, but recipe doesn't tell you when to add the brown sugar. HAving never eaten Lardy cake before and first attempt at making it, wasn't until after I surprised my fell with it, that we THINK that the brown sugar is meant to be added at the same time as the fruit - 13 Aug 2011