Lardy cake

Lardy cakes, a spiced bread layered with lard and dried fruit, were particularly popular in the west country where pig farming was widespread and lard easily available. In other counties, such as Gloucestershire, beef dripping replaced the lard (dripping cake) and in Hampshire the recipe omits the dried fruit.

Equipment

Roasting tin
Weighing scales
Measuring jug
Saucepan
Baking paper
Sieve
Large mixing bowl
Rolling pin
Pastry brush

Preparation method

Grease the roasting tin with lard.
Place the water in the saucepan and heat to 30C/86F.
Transfer to the measuring jug and whisk in the yeast and sugar. Leave for 10 minutes to activate the yeast.
Sift the flour and salt into the large mixing bowl.
Rub in 20g of the lard using your fingertips until there are no pieces of lard visible. You can use a food processor to do this if you want to save time.
Make a well in the centre and pour the yeast mixture into it.
Use your hands to bring everything together to a wet, sticky dough.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes until silky and elastic.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to rise for one or two hours or until the dough has doubled in size.
Turn the dough out onto the floured work surface, knock back and roll into a rectangle, about 20 x 50cm and about 5mm thick.
Dot a third of the remaining lard and a third of the butter over the surface of the dough.
Scatter over a third of the fruit and a third of the sugar.
Fold the top third of the dough down and the bottom third up so that the dough is folded in three.
Turn the dough a quarter turn.
Roll out and repeat the process twice more, to use up all the lard, butter and fruit.
Roll out the dough to fit the tin and place it inside ensuring it is spread out to all the corners.
Cover with the clean tea cloth and leave to rise for 30 minutes.
Preheat the oven to 200C/400F/gas 6.
Once risen, lightly brush with the beaten egg.
Place in the oven and bake for 30-35 minutes, or until golden-brown. Keep checking that the top of the cake isn’t burning. If it is, place a piece of kitchen foil over it.
Leave to cool slightly before removing from the tin.
Cut into squares or half slices and serve warm or cold, with butter.

Note: I prefer to knead by hand, but you may favour using a dough hook attachment in a stand mixer. Just take off a couple of minutes from the recipe’s kneading time if you use one.

For tips and advice see my guide on breadmaking

More fruited bread recipes

Northumbrian harvest teacake

Spiced date loaf

Suffolk harvest cake