Wiltshire lardy cake
A sticky, spiced yeast bread layered with lard, sugar and dried fruit until it bakes to a glossy, caramelised slab.
- Time2 hr 30
- LevelMedium
- Costabout £0.15 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, yeast and salt in a bowl. Add the oil and warm water and mix to a soft dough. Knead for 8 minutes until smooth and stretchy.
8 min - 2
Put in an oiled bowl, cover and leave for 1 hour until doubled in size.
60 min - 3
Mix the sugar, dried fruit and mixed spice together. Roll the dough out on a floured surface into a rectangle about 40 x 20 cm.
- 4
Dot one third of the lard over the dough, then scatter over one third of the fruit mix. Fold the dough in thirds like a letter. Turn it, roll out again and repeat twice more until all the lard and fruit are used.
- 5
Roll or press the dough into a greased 20 cm square tin. Cover and leave for 30 minutes to puff up. Score the top in diamonds.
30 min - 6
Heat the oven to 200°C (180°C fan). Bake for 30 minutes until deep golden. Warm the golden syrup and brush over the hot cake. Leave in the tin for 10 minutes, then turn out. It is best eaten warm the same day.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.