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Ingredients for Wiltshire Lardy Cake. 450 grams (1 lb) of pre-prepared white bread dough. 175 grams (6 oz) lard. Granulated sugar, to taste. 175 grams (6 oz) mixed sultanas and currants (optional)
Lardy cake is a traditional English tea bread enriched with lard, sugar, spices and dried fruit. It originates from Wiltshire and is commonly found throughout the West Country. Historically, lardy cakes were celebration cakes and only made during special occasions as sugar, spices and dried fruits were considered luxuries. Lardy cake.
Put dabs of lard (about the size of half a walnut) on the dough, spaced at about 2.5 cm (1 inch). Sprinkle with granulated sugar and spices (if used) and a third of the mixed fruit, peel and spices (if used). Fold into three from the ends and then into three from the sides. Turn the dough through 90° and roll it out again.
Ingredient Checklist Sour Lardy Cake Dough All-purpose flour, for dusting 2 tablespoons ground ginger 2 tablespoons ground cinnamon 2 teaspoons ground coriander 1/2 teaspoon ground nutmeg 1/2 teaspoon ground mace 6 cups mixed dried fruit, such as currants, cranberries, and golden raisins
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