Ma’s Lardy Cake by brianjwood

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Ma’s Lardy Cake
Submitted by brianjwood on May 05, 2004 at 7:43 am

DESCRIPTION
Ma's Lardy Cake

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This traditionally was made in England at harvest time. It is a favourite boyhood memory, waiting for it to come out of the oven for Sunday Tea!

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British Lardy Cake

1 lb white bread flour
? oz lard
1oz caster sugar
1/4oz fresh yeast OR
1 ? tsp instant/rapid rise yeast
1 tsp salt
? pint tepid water
For the filling
3oz lard
3oz soft, light brown sugar
4oz currants
3oz sultanas
1 oz mixed chopped peel
1tsp mixed spice
For the glaze
2tsp light veg oil
1 1/2tbsp caster sugar

Method: Sift flour and salt into bowl and rub in the lard, then add the sugar and instant yeast. Slowly add the water and mix to a light dough.(If using fresh yeast, dissolve in the tepid water and leave 15 mins or so for it to froth up, then proceed as above) Put onto a floured surface and knead for 9 ? 10 minutes until smooth and elastic. Put the dough to rise under a bowl, or lightly oiled cling film, until doubled in volume, maybe 1 hour.
Put back onto floure surface when risen, knock back, and knead another 2 ? 3 minutes, then roll into a rectangle about ? inch thick. Using half the 3oz of lard, cut into small lumps and spread over the top 2/3rds of the dough. Now sprinkle over the same area with half the 3oz sugar, half the dried fruits and peel, and half the spice. Fold the bottom 1/3rd up and over, the top 1/3rd down to make a ?sandwich? and seal the edges well. Turn the dough ? and repeat the process, sealing well at the end. Now roll out gently to fit a 10? x 8? shallow tin (greased well previously) and put in place. Cover with lightly oiled film and leave to rise in warm spot until doubled in size, maybe ? hour. Preheat your oven to 400F/200C. Brush the oil over the ?cake?, and sprinkle with caster sugar. Lightly cut a crossed pattern on the top, at 1? intervals, then bake in the centre for 35 ? 40 minutes, until golden brown. Put out onto a wire rack to cool a bit. Best served while still warm, but cold tastes good too. For those who are interested this was usually baked as a harvest cake in England, and is one of my all time boyhood favourites, a Ma?s Special Treat! ON NO ACCOUNT substitute butter or marge for the lard, it will be totally disappointing.
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