Rating: 3.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

In the North of England, it is traditional to serve lardy cake on holidays and special occasions.

Martha Stewart Living, December/January 1998

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Recipe Summary test

Yield:
Makes two 11-by-17-inch cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a rolling pin, roll out half of the dough into a 16-inch square on a lightly floured work surface. Cover remaining half with plastic; set aside. In a small bowl, combine spices. In a large bowl, combine dried fruit.

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  • Spread 2 ounces shortening over top of dough, leaving a 1/2-inch border around perimeter. Sprinkle 6 tablespoons turbinado sugar over shortening. Sprinkle one-fourth of combined spices over sugar. Sprinkle one-fourth of dried fruit over spices. Using the palms of your hands, gently press fruit into dough.

  • Fold 4 corners of square into center, creating a smaller square, enclosing filling. Gently press down on dough with rolling pin. Spread 2 ounces shortening over dough, leaving a 1/2-inch border around perimeter. Sprinkle 6 tablespoons sugar, another one-fourth of spices, and another one-fourth of fruit. Using palms of your hands, gently press fruit into dough; fold dough into thirds.

  • Transfer dough to a piece of parchment paper; roll dough out into an 11-by-17-inch rectangle. Carefully lifting parchment, transfer to baking sheet. Let stand about 20 minutes.

  • Repeat steps 1 through 4 with remaining dough, shortening, turbinado sugar, spices, and dried fruit.

  • Preheat oven to 350 degrees. Combine jam and cognac in a small saucepan. Set over low heat; cook until liquefied. Strain jam, discarding solids. Brush surface of lardy cakes with jam.

  • Bake cakes until golden and puffed, 35 to 45 minutes. Let cool slightly before serving. Lardy cake will keep for up to 1 day, wrapped in aluminum foil; reheat cake before serving.

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Reviews (8)

10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
02/19/2019
You got it wrong Martha this cake originated in Southern England!
Rating: 1 stars
09/14/2018
It's from the south, not the north, and if it doesn't contain lard, by definition it is not "lardy cake".
Rating: 5 stars
05/26/2017
We love this idea for making awesome cake by this recipe and thanks to you for giving this awesome recipe. I will try this recipe recently. Thanks!!! Other site from which we make such wonderful cakes is : http://www.cakengifts.in/birthday-cakes http://www.cakengifts.in/anniversary-cakes http://www.cakengifts.in/celebration-cakes http://www.cakengifts.in/cake-delivery-in-faridabad
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Rating: Unrated
07/06/2012
Messed up my last post. It is not supposed to be flat like this either but is traditionally cake shaped and usually has a sticky base. This one looks too dry and flat to me.
Rating: Unrated
07/06/2012
Lardy cake is not from the North of England. It is from Wiltshire in the South West where pig farming was common and
Rating: Unrated
11/01/2011
This looks WONDERFUL. I have rendered lard here which I use when I make piecrust - I'll be substituting it for the vegetable shortening - and making it soon!
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Rating: Unrated
08/14/2011
Lovely! Being Brit born I've had a few Lardy cakes in my day, and have to say this recipe ranks right up there for taste! To ihodds re your comment about changing the name of the recipe. #1. Your comment was out of line. If you don't want to make the recipe, move on. #2. Do some research please. Lardy cake has been around since your Grandmothers day and before her. Why should the name of a traditional British recipe be changed to suit your fancy?
Rating: Unrated
04/21/2010
You really should change the name of this recipe with so many health concious people out there. I was sure there was lard in the recipe, luckily there is none.