Description
The main ingredients are freshly rendered lard, flour, sugar, spices, currants and raisins. Lardy cake can be eaten at any time of day as a snack, but is most commonly consumed in the afternoon with tea or coffee. Lardy cakes are very rich and sweet and eaten traditionally for special occasions, high days and holidays and harvest festivals.
The cake is made by layering thinly rolled dough with the other ingredients. As reported by the author Elizabeth David, a Hampshire cookbook advises that the cake be turned upside down after baking "so the lard can soak through." It is theoretically possible to substitute butter for lard, but as Elizabeth David puts it: "How could they be Lardy cakes without lard?". (English Bread and Yeast Cookery 1994 ed. Pg 462, footnote)
A variation of the lardy cake is the dripping cake.
Lardy cake originated in Wiltshire, where it remains popular as it does in the West Country and Suffolk (where it is sometimes called Fourses Cake). These are areas of England where pig farming (of which lard is a product) has traditionally been a mainstay of the agricultural economy. Despite contemporary concerns about high-calorie, high-fat foods, it is still widely eaten, appearing on the menu at the Royal United Hospital, Bath and as an adornment to the summer garden parties at Buckingham Palace. However, lard has a significantly lower proportion of saturated fats than butter, a common cake ingredient.
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