lardy-bread5
Cakes, Featured, Food

Lardy Cake

Does this look good to you?  How about sound good?

Lardy Cake.  Not so appealing.  But, intriguing.

I saw this recipe while digging through a library book called, ” Warm Bread and Honey Cake” by Gaitri Pagrach-Chandra.  The book has amazing recipes for baked goods from around the world.  And, the lardy cake just happens to be a traditional British yeast cake.

The original was made with lard but this version uses butter instead of lard-making it better for you.  Sort of.

I thought it was good—not too sweet, flaky and buttery.  The kids refused to eat it because of the raisins.  I am also not sure the bread rose to its full potential and next time I might have increased the rising times slightly.

Here is the recipe.

Lardy Cake

Ingredients for the Dough:

  • 2 1/2 white flour
  • 1 1/2 tsp active dry yeast
  • 1 T sugar
  • 3/4 tsp salt
  • 3/8 stick butter, melted and cooled
  • 3/4 cup milk warmed

Ingredients for the filling:

  • 7/8 stick of butter softened
  • 1/3 cup soft brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup raisins
  • beaten egg (for the glaze)  (Of course, the part I forgot).

Step-By-Step:

1) To make the dough: Put all ingredients into a large bowl and mix to moisten.  Using a stand mixer with the dough hook–knead until smooth.  (You can also knead by hand if you are strong.) Place in a bowl and cover with a towel until doubled in size.

2) To make the filling: Beat together all of the ingredients (except for raisins) and set aside.

3) Punch down the dough and give it a couple of minutes of knead time.  Roll it into a rectangle (or as close as you can get) about 20 x10 inches.

4) Spread the filling on the dough, covering all but leaving a 1 1/2 inch border of no filling around the outside edges.  Sprinkle the raisins and fold into thirds.

So, you will fold the top third across the middle and then fold the bottom third up.

5) Crimp the edges to seal.

6) Now comes the fun part, you are going to roll the dough into a 12 x6 rectangle, allow it to sit for 5 minutes, then fold and roll again.  Each time turning the folded dough 90 degrees.

You will repeat this process three times unless you are losing too much filling and want to only do it twice.  It is really up to you.

Here is the process again: Roll, Fold (into thirds), Rest, Turn 90 degrees, and Repeat. All of this rolling gives the cake its flakiness.

7) Don’t be alarmed if your filling gets everywhere.  It is supposed to.  It will caramelize when it cooks and it will be yummy.

8 ) After the final rolling routine, you can fold the little dough packet into the well-greased springform pan.  (Did I mention you should use a spring form pan?  You should.)

9) Cover and let rise until doubled in size.

10) While rising, preheat oven to 350 degrees.

11) After rising (but before baking), brush the surface of the cake with the beaten egg and cut a cross into the top of the cake.  (You don’t have to but you can.)  Just don’t cut too deep because you don’t want all of that filling to ooze out.

12) Bake for 25-30 minutes or until the top is golden brown.  Let cool in springform pan for 5 minutes and then release the clip and allow the cake to cool on a wire rack.

13) Serve in chunks or slices warm or cold.

Enjoy!