Lardy Cake
Indulge in the nostalgic charm of traditional Lardy Cake, a British classic packed with rich flavor and irresistible texture. Perfectly blending soft, enriched dough with layers of lard, spiced sugar, and dried mixed fruit, this recipe creates a buttery, caramelized treat that’s equal parts bread and dessert. Its flakey, lightly spiced layers are reminiscent of a vintage countryside bake, making it both comforting and indulgent. With minimal ingredients like strong white bread flour, lard, cinnamon, and fast-acting yeast, this heirloom recipe is surprisingly simple to bake at home. Serve warm or at room temperature for an unforgettable teatime experience, and watch as each bite transports you straight to a cozy English kitchen. Perfect for holidays or a special weekend treat, this Lardy Cake will become a beloved addition to your baking repertoire.
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Recipe Information
Ingredients
- 500 grams strong white bread flour
- 200 grams lard (cold, plus extra for greasing)
- 300 milliliters lukewarm water
- 100 grams caster sugar
- 150 grams dried mixed fruit (e.g., raisins, sultanas, currants)
- 10 grams fast-acting dried yeast
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Instructions
In a large mixing bowl, combine the strong white bread flour, salt, and fast-acting dried yeast. Stir together to evenly distribute.
Make a well in the center of the dry ingredients and gradually add the lukewarm water. Mix until a soft dough forms.
Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–7 minutes.
Place the dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap, and allow it to rise in a warm place for 1–1.5 hours, or until doubled in size.
While the dough is proving, prepare the filling by mixing the caster sugar, dried mixed fruit, and ground cinnamon in a small bowl.
After the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 30x20 cm.
Spread one-third of the lard (about 65 grams) evenly over the surface of the dough. Sprinkle one-third of the fruit and sugar mixture over the lard.
Fold the dough into thirds, as if folding a letter: bring one short side into the center, then overlap the other side on top. Give the dough a 90-degree turn.
Roll out the dough back into a rectangle and repeat the process of layering with lard and the fruit mixture two more times.
After the final fold, place the dough seam side down in a greased 23 cm round or square baking tin. Cover loosely and allow it to rise again in a warm place for about 45 minutes.
Preheat the oven to 200°C (180°C fan) or 400°F.
Bake the Lardy Cake in the preheated oven for 30–35 minutes, or until golden brown and cooked through. A skewer inserted into the center should come out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
4535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1969 mg | 86% | |
| Total Carbohydrate | 604.5 g | 220% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 194.6 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
