madebyyouandi
Senior Member
I few weeks ago Lardy Cakes came on my radar and I started researching them online. The oldest recipes (I've found) are from the 1520's where it was highly spiced (cinnamon, cloves, etc) and eaten on special occasions. The newest ones have no spice and can be as high as 1:1:1 lard, sugar, flour.
I made two loaves/cakes yesterday and -- omg, they were so much better than the name implies, but I did make some modification.
Anyway, I'm curious if people here have had Lardy Cakes and if so, what version (the spiced or not spiced) and what's your impression. For others, does the lard in recipe make this a no go for you?
(Oh, a Lardy Cake is a dough made with strong flour that's layered with raisins, sugar, lard and baked. The lard is mixed with the flour before adding liquid to shorten the gluten and more lard 'n sugar is put in the tin before baking to create a sticky coating. You turn it upside down when it comes out of the oven, so sticky side up.)
I made two loaves/cakes yesterday and -- omg, they were so much better than the name implies, but I did make some modification.
Anyway, I'm curious if people here have had Lardy Cakes and if so, what version (the spiced or not spiced) and what's your impression. For others, does the lard in recipe make this a no go for you?
(Oh, a Lardy Cake is a dough made with strong flour that's layered with raisins, sugar, lard and baked. The lard is mixed with the flour before adding liquid to shorten the gluten and more lard 'n sugar is put in the tin before baking to create a sticky coating. You turn it upside down when it comes out of the oven, so sticky side up.)