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Wiltshire Lardy Cake Recipe
|Dough||1⁄3 Cup (5.33 tbs) (1/3 Quantity, Risen Plain White)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Currants and raisins||2⁄3 Cup (10.67 tbs), mixed|
Serving size: Complete recipe
Calories 1691 Calories from Fat 946
% Daily Value*
Total Fat 107 g164.1%
Saturated Fat 26.5 g132.6%
Trans Fat 13.5 g
Cholesterol 4.5 mg
Sodium 405.7 mg16.9%
Total Carbohydrates 183 g60.8%
Dietary Fiber 5.3 g21.4%
Sugars 140.9 g
Protein 7 g14.8%
Vitamin A 1.8% Vitamin C 52.7%
Calcium 12.6% Iron 14.5%
*Based on a 2000 Calorie diet
Spread two-thirds of the dough with one-third of the shortening and sprinkle with one-third of the sugar.
Fold the uncovered third of dough up and the top third down.
Seal the edges by pressing with a rolling pin.
Give a half turn to the dough and roll out as above again.
Repeat this process twice more but add the fruit and spice (if used) each time with the shortening and sugar.
Roll out and fold once more without any additions then roll to fit a 7-inch square cake pan which has been well greased with shortening.
Cover and let risein a warm place for 30 minutes.
Before baking score the top in a criss-cross pattern.
Bake in the center of a hot oven (450°F) for 25-30 minutes.
Prepare the glaze by dissolving the sugar in the milk and boiling for a few minutes until syrupy.
Brush the glaze over the hot lardy cake.
Remove cake from the pan and turn upside down.
Spoon any shortening or syrup left in pan over the cake.