Lardy Cake Recipe
Are you looking for a great in taste lardy cake recipe? With easily procurable ingredients this lardy cake recipe is a must try.
Ingredients
1/2 oz. fresh (compressed) yeast
1/2 pint warm milk
1 lb. (4 cups) strdng plain (all-purpose) flour
1 teaspoon salt
4 oz. lard (shortening), cut into pieces
2 oz. castor (superfine) sugar
1 1/2 oz. currants
1 1/2 oz. sultanas (seedless white raisins)
1 teaspoon mixed spice
Glaze:
3 tablespoons sugar
3 tablespoons water
Directions
Cream the yeast with 2 tablespoons (3 T) of the milk.
Sift the flour and salt into a bowl.
Make a well in the centre and pour in the yeast liquid and remaining milk.
Draw all the ingredients together with one hand or a spatula.
Beat until the dough leaves the sides of the bowl clean.
Turn onto a floured surface and knead well for 5 minutes.
Put into a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours.
Transfer to a floured surface and knead for 3 minutes, then shape into an oblong and roll out to 1/4 inch thickness.
Dot one-third of the lard over the dough to within 1/2 inch of the edges.
Mix the sugar, dried fruit and spice together.
Sprinkle one-third over the dough.
Fold into 3, seal edges with a rolling pin and give the dough a half turn.
Roll out into an oblong and cover with another third of the lard and fruit mixture.
Fold, turn, roll and repeat with the remaining lard and fruit mixture.
Shape into a round, about 8 inches in diameter and place on a greased baking sheet.
With the point of a sharp knife, score a diagonal pattern across the top.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30 minutes.
Remove from the bag and bake in a moderately hot oven, 400°F, Gas Mark 6 for 30 minutes.
To make the glaze, dissolve the sugar in the water over moderate heat.
Brush over the yeast cake and bake for a further 10 minutes.
Cool on a wire rack for 5 minutes before serving.
Sift the flour and salt into a bowl.
Make a well in the centre and pour in the yeast liquid and remaining milk.
Draw all the ingredients together with one hand or a spatula.
Beat until the dough leaves the sides of the bowl clean.
Turn onto a floured surface and knead well for 5 minutes.
Put into a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours.
Transfer to a floured surface and knead for 3 minutes, then shape into an oblong and roll out to 1/4 inch thickness.
Dot one-third of the lard over the dough to within 1/2 inch of the edges.
Mix the sugar, dried fruit and spice together.
Sprinkle one-third over the dough.
Fold into 3, seal edges with a rolling pin and give the dough a half turn.
Roll out into an oblong and cover with another third of the lard and fruit mixture.
Fold, turn, roll and repeat with the remaining lard and fruit mixture.
Shape into a round, about 8 inches in diameter and place on a greased baking sheet.
With the point of a sharp knife, score a diagonal pattern across the top.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30 minutes.
Remove from the bag and bake in a moderately hot oven, 400°F, Gas Mark 6 for 30 minutes.
To make the glaze, dissolve the sugar in the water over moderate heat.
Brush over the yeast cake and bake for a further 10 minutes.
Cool on a wire rack for 5 minutes before serving.
