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How to Make Lardy Cake (Lardy Bread) - A Step-by-Step Guide

Lardy cake, also known as lardy bread, is a delicious and indulgent pastry that originates from the West Country of England. This rich and buttery treat is made with layers of dough, sugar, lard, and dried fruits, resulting in a sweet and savory flavor that is absolutely irresistible.

The origins of lardy cake can be traced back to the 17th century, when lard was a common cooking fat in England. Lard was used in many traditional recipes, and lardy cake was one of the most popular ways...

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Ingredients

  • 1 ½ teaspoons active dry yeast
  • 1 cup warm water, plus more if needed
  • 1 pinch white sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 6 tablespoons lard, divided
  • 6 tablespoons butter
  • ½ cup sultana raisins
  • ½ cup dried currants
  • ¼ cup thin strips of orange zest
  • ¼ cup white sugar

Information

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr 45 mins
  • Total Time: 2 hrs 55 mins
  • Servings: 12
  • Yield: 1 8x10-inch cake

  • Sprinkle yeast into warm water, then add a pinch of sugar. Let stand until frothy, about 15 minutes.
  • Combine flour and salt in a bowl. Cut in 1 tablespoon lard with two knives or pastry blender. Make a well in the center and pour in yeast mixture. Beat with an electric mixer until a dough forms and starts to pull away cleanly from the sides of the bowl, adding more warm water if necessary.
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place into a clean bowl and cover with a clean tea towel. Leave in a warm place until doubled in volume, about 1 hour.
  • Turn risen dough onto a lightly floured surface and roll out to a 1/4-inch-thick rectangle. Dot 1/3 of the remaining lard over the surface, then sprinkle with 1/3 each of the raisins, currants, orange zest, and sugar. Fold the bottom third of the dough up, fold the top third down, then give the dough a quarter turn on the work surface. Repeat the process twice more, starting with the rolling.
  • Grease an 8x10-inch pan. Roll out the layered dough to fit and place into the pan. Cover and leave in a warm place until puffy, about 30 minutes. Score the top in a criss-cross pattern with a knife.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Bake in the preheated oven until well risen and golden brown, about 30 minutes. Remove from the oven and serve immediately or leave to cool on a wire rack.

    • Nutrition

    313 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 21mg
    • Sodium: 240mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 2g
    • Total Sugars: 12g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 21mg
    • Iron: 2mg
    • Potassium: 169mg

    Categories

    Bread recipes
    Pastry recipes
    British recipes
    Sweet recipes
    Baking recipes