| Prep: 30 mins | Cook: 1 hour 30 mins | Difficulty: Medium | Serves: 6 |
| 3 ½ cups of all-purpose flour |
| 1/4 ounce of active dry yeast |
| 3/4 cup of warm water |
| 1/2 cup of sugar |
| 1 teaspoon of salt |
| 1/2 cup of softened lard |
| 1 cup of dried mixed fruits |
| 1/2 teaspoon of ground cinnamon |
| 1/4 cup of melted lard for glazing |
| 1/4 cup of syrup for glazing |
| kcal | fat | saturates | carbs |
| 646 | 25g | 9g | 98g |
| sugars | fibre | protein | salt |
| 42g | 3g | 10g | 0.4g |
About Lardy Cake
If you have never tasted the flavoursome traditional English Lardy Cake, then you, my friend, are missing out on an incredibly rich, sumptuous delicacy. 
This tantalising cake has roots tracing back to the west of England, prominently in regions like Berkshire, Wiltshire and Gloucestershire, where it was often enjoyed as a hearty sweet treat.
Exploring the Flavour Profile
The Lardy Cake possesses a unique blend of flavour dimensions that will send your taste buds on a thrilling excursion. A bite into this cake unveils a tapestry of sweet, slightly tangy, and fatty notes, partnered with an undeniably tantalising aroma that is irresistible. The lard-infused dough, warmed spices, and rich mixed fruits culminate into a symphony of flavours that sets this cake apart from any other dessert.
Beyond the delightful flavours, texture plays a pivotal role in the irresistibility of this cake. Through the process of proofing and baking, the dough metamorphoses into a gorgeously light and fluffy cake, peppered with bursts of chewy dried fruits. As if that’s not enough, the glazing step coats it with a subtly crisp, glossy exterior that makes every slice sheer joy.
A Bread with a Rich History
Historically speaking, the Lardy Cake is part of a time-tested English baking tradition. The signature ingredient, lard, once stood as a staple in many English kitchens, and was incorporated into a multitude of dishes, both savoury and sweet, including this luscious cake. For those who are genuinely passionate about culinary heritage, this cake comes resplendent with a back story that’s just as rich and satisfying as its taste.BBC Food reminds of its historical significance, describing it as a classic example of ‘waste not, want not’ culinary ethos of older generations.
Some food enthusiasts liken the Lardy Cake to traditional desserts from other countries such as the Danish Kringle and the German Stollen. The shared characteristics of these sweet breads – a rich dough, dried fruits, and a comforting buttery essence – embody a universal love for hearty baked goods.
Pairing the Lardy Cake
The versatile nature of the Lardy Cake makes it a marvelous partner to a wide array of dishes. For instance, it can serve as a delightful end to a traditional English roast meal, or as a cozy accompaniment to a hot cup of tea. Serving it alongside a platter of cheese and fruits would perfectly bridge the gap between sweet and savoury.
In the world of baking, the Lardy Cake shines as a testament to the magic that unfolds when simple, humble ingredients are treated with love and mastery. So, go forth and experience the delight that is this traditional English delicacy!
What You’ll Need
- 3 ½ cups of all-purpose flour
- 1/4 ounce of active dry yeast
- 3/4 cup of warm water
- 1/2 cup of sugar
- 1 teaspoon of salt
- 1/2 cup of softened lard
- 1 cup of dried mixed fruits
- 1/2 teaspoon of ground cinnamon
- 1/4 cup of melted lard for glazing
- 1/4 cup of syrup for glazing
Method
Step One
Start by combining yeast and warm water in a small bowl. Let it sit for about 10 minutes until it’s creamy and has started to foam. This activates the yeast.
Step Two
In a large mixing bowl, combine the flour, sugar and salt. Add the softened lard to the flour mixture and work it in until it takes on the texture of breadcrumbs.
Step Three
Pour the yeast mixture into the large mixing bowl with the flour and lard. Mix the ingredients together to form a dough. Knead the dough on a lightly floured surface for about 10 minutes until it’s smooth and elastic.
Step Four
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel and let it rise in a warm place for about 90 minutes to 2 hours or until it has doubled in size.
Step Five
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Once the dough has risen, knock back the dough and knead in the dried fruits and cinnamon.
Step Six
Shape the dough into a round loaf and place it on a greased baking sheet. Cover it again with the kitchen towel and let it rise for another hour.
Step Seven
Brush the surface of the loaf with the melted lard, then bake it in the preheated oven for 35 to 40 minutes until it’s golden brown and it sounds hollow when tapped on the bottom.
Step Eight
Finally, transfer the baked cake onto a wire rack to cool. Meanwhile, warm up the syrup and spread it over the top of the cake for glazing. Let it cool completely before serving.
