The Wiltshire Lardy Cake is a traditional English recipe that dates back to the 18th century. It is a rich, sweet cake that is made with lard, sugar, eggs, and flour. The cake is then baked in a loaf pan and is typically served with a dollop of clotted cream.
TO FINISH1/4 lb Pure pork lard; dicedAllspiceLard for greasing the panDemerara sugarCinnamonMIX TOGETHER THE FOLLOWING1 oz Sultanas; chopped1 oz Currents; chopped1 oz Raisins; chopped1 oz Chopped candied peel Using a food-mixer or processor or your hands, mix and knead the dough.
Cover it with oiled polythene and leave to rise until doubled in size; thiswill take about 1 hour in a warm place.
Knock back the dough, knead it again briefly and roll out to an oblong.
Mixtogether 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2ounces sugar and sprinkle half of this mixture over the dough.
Add halfthe dried fruits and half the diced lard.
Roll up the dough, like a swissroll, give it a quarter turn and roll it out to an oblong again.
Sprinklewith sugar and spices, dried fruits and fat exactly as before.
Then roll upand roll out the dough to an oblong once again, but this time make it theright size to fit a shallow baking or roasting tin about 7-inches square.
Grease the tin and put the dough into it, pressing it well into thecorners.
Cover and leave to prove (rise) until the dough is light, puffyand well risen.
Score the top of the dough with a diamond pattern, brush with melted lardand sprinkle on 1 ounce of sugar.
Bake at 425 F (220 C) gas mark 7 untilcooked to a golden brown and smelling delicious, 35-40 minutes.
Cool the cake briefly in the tin so that the melted fat is re-absorbed,then serve it while still warm, cut into large sticky fingers.
Makes 1cakeSource: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
Ingredients
Directions
TO FINISH1/4 lb Pure pork lard; dicedAllspiceLard for greasing the panDemerara sugarCinnamonMIX TOGETHER THE FOLLOWING1 oz Sultanas; chopped1 oz Currents; chopped1 oz Raisins; chopped1 oz Chopped candied peel Using a food-mixer or processor or your hands, mix and knead the dough.
Cover it with oiled polythene and leave to rise until doubled in size; thiswill take about 1 hour in a warm place.
Knock back the dough, knead it again briefly and roll out to an oblong.
Mixtogether 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2ounces sugar and sprinkle half of this mixture over the dough.
Add halfthe dried fruits and half the diced lard.
Roll up the dough, like a swissroll, give it a quarter turn and roll it out to an oblong again.
Sprinklewith sugar and spices, dried fruits and fat exactly as before.
Then roll upand roll out the dough to an oblong once again, but this time make it theright size to fit a shallow baking or roasting tin about 7-inches square.
Grease the tin and put the dough into it, pressing it well into thecorners.
Cover and leave to prove (rise) until the dough is light, puffyand well risen.
Score the top of the dough with a diamond pattern, brush with melted lardand sprinkle on 1 ounce of sugar.
Bake at 425 F (220 C) gas mark 7 untilcooked to a golden brown and smelling delicious, 35-40 minutes.
Cool the cake briefly in the tin so that the melted fat is re-absorbed,then serve it while still warm, cut into large sticky fingers.
Makes 1cakeSource: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
