How to Make Lardy Cake: A Traditional British Recipe

 

Lardy cake is a rich, sticky, and indulgent traditional British treat that dates back centuries. Particularly popular in the southern counties of England, this spiced fruit bread is made with yeast dough, dried fruit, sugar, and — as the name suggests — generous layers of lard. Though not for the faint-hearted, lardy cake is a deliciously old-fashioned bake with a satisfyingly soft, sugary texture and caramelised crust.

--- published by foodie Parmod.

What Is Lardy Cake?

Lardy cake, also known as lardy bread or lardy slice, is not a cake in the conventional sense. It’s actually a yeasted bread dough enriched with layers of lard, sugar, dried fruit, and spices. The dough is folded and rolled multiple times, similar to puff pastry, creating soft, flaky layers filled with sweet, sticky goodness.

Once baked, the sugar and fat melt into the dough, making the base gooey and the top golden and caramelised. Best eaten warm or on the day it's made, lardy cake is a true British bakery classic.

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Ingredients for Traditional Lardy Cake

This recipe makes one large lardy cake (serves 8–10).

For the dough:

450g strong white bread flour

1 tsp salt

7g sachet fast-action dried yeast

250ml warm water

25g lard (softened)

For the filling:

100g lard (chilled and cut into small pieces)

150g mixed dried fruit (currants, sultanas, raisins)

100g soft brown sugar

1 tsp ground cinnamon

½ tsp mixed spice (optional)

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How to Make Lardy Cake – Step-by-Step

Step 1: Make the Dough

In a large bowl, mix the flour, salt, and yeast (keeping the salt and yeast on opposite sides at first). Add the warm water and softened lard, then mix until a dough forms. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

Return to a clean bowl, cover with a tea towel or cling film, and leave to rise in a warm place for about 1 hour or until doubled in size.

Step 2: Prepare the Filling

While the dough is rising, mix together the dried fruit, brown sugar, cinnamon, and mixed spice in a bowl. Keep the chopped lard separate.

Step 3: Roll and Layer

Once the dough has risen, turn it out and roll into a rectangle about 1cm thick. Dot one-third of the chopped lard across the surface, followed by one-third of the fruit and sugar mixture.

Fold the dough into thirds like a letter: fold the top third down, then the bottom third up over it. Turn the dough 90 degrees and repeat the rolling, filling, and folding process two more times until all the lard and fruit mix has been used.

Step 4: Final Rise

Place the dough into a greased and lined square or round baking tin (about 20cm). Cover and leave to prove again for around 30–45 minutes until puffy.

Step 5: Bake

Preheat your oven to 200°C (180°C fan) / Gas Mark 6. Bake the lardy cake for 30–35 minutes, or until golden brown and risen. The sugar should have melted and caramelised in places, especially on the base.

Step 6: Cool Slightly and Serve

Leave to cool in the tin for 10–15 minutes before turning out. It’s best eaten slightly warm so the sticky bottom and soft layers are at their best.

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Tips for the Best Lardy Cake

Use good-quality lard for the best flavour and texture.

Don’t overfill the layers or the sugar may leak too much during baking.

Lardy cake is best eaten on the day it's made, but you can warm slices in the oven the next day.

For a twist, try adding orange zest, nutmeg, or glacé cherries to the filling.

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Serving Suggestions

Enjoy a slice with a cup of strong tea.

Traditionally served at room temperature or gently warmed.

Pair with a bit of butter, although it’s rich enough on its own!

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History of Lardy Cake

Lardy cake has been baked in British households and bakeries for centuries, particularly in Wiltshire, Hampshire, Dorset, and Oxfordshire. It was traditionally made for special occasions and village fairs, often using leftover bread dough enriched with lard and fruit.

Before vegetable oils and margarine became popular, lard was a common baking fat in British kitchens. Despite falling out of fashion in recent decades, lardy cake is seeing a revival among food lovers who appreciate its nostalgic charm and indulgent flavour.

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Why You'll Love This Recipe

Full of traditional British flavour and rustic charm

Rich, sticky, and satisfying – a true teatime treat

Ideal for baking enthusiasts who love heritage recipes

A wonderful weekend project that fills the kitchen with heavenly aromas

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Conclusion

Now that you know how to make lardy cake the traditional way, why not bring a bit of British baking history into your home? This classic treat is unlike anything else — flaky, sweet, sticky, and utterly delicious. It may not be the healthiest cake on the menu, but it’s certainly one of the most comforting.

Give it a go, and discover why lardy cake has stood the test of time in British bakeries and family recipe books.

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Learn how to make lardy cake with this traditional British recipe. A rich, sticky fruit bread made with lard, sugar, and spices — perfect with a cuppa!

--- write ✍️ by foodie Parmod.