Lardy cake

Lardy cake

This traditional recipe is made by layering and rolling a yeast dough with lard, dried fruit and sugar for a rich, sweet cake

By , 21 September 2015

(3 votes)

Lardy cake
  • Prep: 30 Mins
    Cook: 1 Hour 20 Mins
    Plus time for dough to rise

  • Serves: 10

Nutritional Info
Each 118g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1404kJ/336kcal.
  • 450g strong plain white flour plus extra for rolling
  • 1 level tsp salt
  • 1 sachet Asda Easy Bake Yeast
  • 150g lard plus extra for greasing
  • 125g sultanas
  • 125g caster sugar, plus 2 level tbsp for finishing
  • 1 level tsp mixed spice
  • Sunflower oil, to grease
  • Mix the flour, salt and yeast in a large bowl. Add 290ml tepid water and mix to a soft but not sticky dough. Knead for 10 minutes. Put in a bowl, cover with cling film and leave in a warm place until doubled in size.

  • Put on a floured surface and roll out to a rectangle about 45cm by 15cm. Dot a third of the lard over two thirds of the dough. Mix the sultanas with the caster sugar and spice and sprinkle a third of this over the larded dough. Fold the unlarded portion over and then the last section on top. Cover with cling film and leave to rest for 10 minutes.

  • Repeat step 2 twice.

  • Grease a 21cm non-stick square tin with lard. Roll the dough to fit the tin and put it in. Brush a piece of cling film with oil and lay on top. Leave in a warm place until almost doubled in size size.

  • Pre-heat the oven to 220C/200C Fan/Gas 6. Remove the cling film and brush the top of the cake lightly with oil. Sprinkle on the sugar.

  • Bake for 20 minutes, then reduce the oven to 180C/160C Fan/Gas 4 and cook for another hour or until the cake sounds hollow when tapped.