Lardy Cake

A rich dough filled with dried fruit, layered with lard and butter, then baked until golden brown and sliced.

Baking Bread British Traditional Dried Fruit

Estimated Nutrition

Calories

318

kcal / serving

3816.5 kcal total

Carbs

45.4g

per serving

544.2 g total

Fat

13.2g

per serving

158.4 g total

Protein

4.4g

per serving

52.8 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Instant Yeast

Two 7g sachets

Soft Brown Sugar

Dairy

Butter

Fruits

225

Mixed Dried Fruit

Including mixed peel

GrainsCereals

450

Strong White Flour

Plus extra for dusting

Liquids

300

Water

NutsSeeds

tsp

Salt

OilsFats

Lard

Divided use

Method

Mix flour, salt, and yeast in a bowl and rub in 20g of lard.

Gradually add 300ml of water to form a soft dough that cleans the bowl sides.

Knead dough on a floured surface for 10 minutes and leave to rise until doubled.

Roll the dough into a 20x50cm rectangle about 0.5cm thick.

Layer a third of the remaining lard, butter, fruit, and sugar onto the dough.

Fold the dough into thirds, turn it, and repeat the layering process twice more.

Place dough into a lined 23cm square tin and rise for 30 minutes.

Bake at 220°C for 35 minutes until golden-brown.

Cool slightly before slicing into squares to serve.