Table of Contents
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
A very traditional recipe from SW England – lardy cake is *not* for those on diets! It is a sort of layered dough cake thing with a sticky, crunchy glaze on the bottom. It seems to be similar to Cornish heava cakes. This recipe comes from “Mary Berry’s Complete Cookbook” and calls for large amounts of “white vegetable fat”.
Turn out onto a floured surface and roll out to a rectangle about 1/4 in thick. Dot the surface with about 1/3 each of the lard, butter, dried fruit and sugar. Fold into three, bringing one end up and the other end down (or to the left and right) Seal the edge to trap the air and then give the dough a quarter turn.
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)
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