Lardy Cake is a TRADITIONAL rich spiced bread from Southern England

Lardy cake, also known as lardy bread, lardy Johns, dough cake, or fourses cake, is a traditional rich spiced form of bread found in several southern counties of England, notably Hampshire, Berkshire, Wiltshire, and Oxfordshire. Particularly popular in Berkshire. It's known for its lard, sugar, and dried fruit layers.
The history of lardy cake dates back to at least the 19th century, although its exact origins are unclear.

Lardy cake is a fine example of how regional ingredients and practical needs can give rise to a distinctive local food tradition, reflecting the history and culture of its place of origin.

👇 RECIPE BELOW

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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
500g strong white bread flour
1 tsp salt
1 tsp mixed spice (or a combination of cinnamon, nutmeg, and allspice)
50g caster sugar
15g fresh yeast (or 7g dried yeast) I used dry yeast
300ml warm milk
150g lard, softened
150g mixed dried fruit (such as sultanas, currants, and candied peel)
Extra caster sugar for sprinkling

Glaze: 50%/50% Golden syrup/water


Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander

NOTE: TIP - If the lardy cake is cooking too quickly, you can cover it with aluminum foil. If you feel it's not quite cooked to your liking after turning it upside down, turn it upside down to brown the bottom. I have used the procedure in the past very successfully. Every oven cooks differently.

I cooked at 165c - 330F for 27 mins - Because I was using an air fryer - regular oven 175c - 350f 25-30mins

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