How to Prepare Delicious Lardy Cake


Lardy  Cake. Lardy cake is a traditional English tea bread enriched with lard, sugar, spices and dried fruit. Lardy cake is not from the North of England. A very traditional recipe from SW England - lardy cake is *not* for those on diets!

Lardy  Cake Know one really knows where the recipe originates from but Lardy Cake has been popular in Wiltshire and the West Country for. Lardy cake, also known as Lardy bread, Lardy Johns, Dough cake or Fourses cake is a traditional bread from England. The main ingredients are lard (specifically freshly rendered pork lard), flour, sugar, spices. You can cook Lardy  Cake using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Lardy  Cake

  1. Prepare 146 g of Flying Sponge Mix.
  2. You need 153 g of White flour.
  3. Prepare 17 g of Rye Flour.
  4. Prepare 31 g of Water.
  5. Prepare 1-2 of Eggs.
  6. It's 89 g of Butter.
  7. You need 105 g of Light Brown Sugar.
  8. Prepare 5 g of Salt.
  9. It's 1 g of Mixed Spice.
  10. Prepare 100 g of Raisins.

Looking for cake recipes, lardy cake recipes, fruitcake recipes, fruity lardy cake recipes or classic cake recipes? I enjoy creating cakes that look and taste great, I am fully insured and registered. "Lardy cake is a traditional spiced fruit cake made in Wiltshire. While it is called a cake, it is more The main ingredient is lard which was used in large quantities and was readily available in the area as. Warm or cold, this recipe is sweet, filling and delicious.

Lardy  Cake instructions

  1. Ensure that you have followed the instructions to make the Flying Sponge and then line a baking tin with baking parchment.
  2. Break an egg into a bowl, mix and weigh it, you're looking for 34g of egg, if it's not enough then add another egg..
  3. Add all the dry ingredients to a bowl along with 9g of butter, 5g of Brown sugar, 34g of egg mix, the salt, water and the Flying sponge mix. Mix together well then knead for 10 minutes.
  4. Put the dough in a bowl and cover to bulk and prove for 45 mins in a warm place.
  5. In a second bowl mix the 100g sugar, 80g butter, mixed spice and raisins to create a gooey filling. You can add more mixed spice if you like your cakes a bit more punchy in flavour.
  6. Once the dough has doubled turn it out onto a lightly floured surface then roll it into a rectangle approx 10cm x 20cm.
  7. Place the filling in the centre of the dough and spread out so that you roughly cover a central half of the dough, ensure that you cover up to the edge as much as possible.
  8. Fold the two sides in so that they meet in the middle then re-roll the dough out so that it's about 50cm long.
  9. Perform a book fold with the dough by folding the top third down and the bottom third up..
  10. Sprinkle the top with sugar, place in the lined baking tin, cover and prove for 1 hour.
  11. Bake at 180C for 20 minutes then remove and allow to cool before eating.

Lardy cake originates from Wiltshire, and in the West Country local bakers still make it to their own recipes, cramming in as much lard, sugar and fruit as they or their customers choose. Lardy cake comes from Wiltshire, in the south west region of the UK, but there are also similar recipes from other regions. Fourses cake in Sussex, Lardy Johns in Sussex and I am sure there are many. lardy cake West of England; made from bread dough, lard, sugar, and dried fruit. "lardy cake." A Dictionary of Food and Nutrition . . This might be a Saturday Night Live Shimmer skit. Lardy cake is actually a yeasted sweet bread originating from southern England.


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