Gloucester Lardy Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb basic bread dough which has risen once
  • 4oz lard
  • 4oz brown sugar
  • 3oz sultanas
  • 2oz currants


    Roll out the dough into a rectangle as for puff pastry. Spread one-third of the lard, sugar and fruit over two-thirds of the surface and fold into three. Repeat this twice more and then set aside to rest. Roll the dough mixture out again, roll up like a Swiss roll and cut into two. Place each half cut side down in greased five-inch diameter cake tins. Cover with a clean towel and leave in a warm place to prove. Bake at 400°F, 200°C, gas mark 6 for forty-five minutes. Turn out of tins immediately when cooked.