is there anyone out there who remembers the LARDIE CAKE?

Question

do you know the ingrediants and do you know where i could get hold of one.they were the king of cakes.

Answer 1

Yes it is delicious,but very fattening,it will clog up your arterys.

Answer 2

>The following is the late Jane Grigson's recipe for Wiltshire Lardy Cake
which comes from her "English Food", 1974

1lb bread dough which has risen for 1 hour until doubled in bulk
6 oz lard
6 oz mixed dried fruit
2 oz mixed peel
6 oz granulated sugar.

Roll out the dough into an oblong, spread two-thirds of it with one-third
each of the lard, fruit and peel, and sugar. Fold it into three. Press the
ends down together with a rolling pin, and give the dough a half turn.
Repeat twice more. Place the folded dough into a large square or oblong tin
which allows enough room for it to rise. Leave in a warm, draught-free place
for 20-30 minutes, then bake at mark 7, 425 degrees, for about 45 minutes.
Take out of the oven, leave it to stand for 10 minutes, then put it on a
plate. Lardy cake is best eaten warm from the oven, cut into generous sticky
squares.

>so ya...i'll be waiting for my piece in the mail..lol

Answer 3

I believe this is a native of Wiltshire. Undoubtedly a Wiltshire WI (Women's Institute) would know the recipe. Lardie cake is still available st some Wiltshire bakeries.
I used to break bounds out of (boarding) school to buy lardie cake at the local shop!
ENJOY when you find/make it - but remember it's 101% fattening.

Answer 4

There was a bakery in Eynsham in Oxfordshire which made excellent Lardie cake - don't know if it is still there.

Jessica I's recipe seems about right -

Don't eat it too often.

Enjoy

Answer 5

We hired a stripogram of that name for a pals stag night.
He was too drunk to run away but I will give him his due... He did try.

Answer 6

I've never heard of it, but here are some links for recipes.