Looking for an easy recipe for lardy cake or lardy bread? This traditional British bake from the West Country is a perfect mid-afternoon snack, especially with a cup of tea in hand.
Made with enriched dough, dried fruit, and cinnamon, this spiced fruity treat has a distinct flavour without being too sweet.
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There's no need to panic over the fact that this bread-based treat contains lard! The lard, which doesn't have much of a taste, is virtually undetectable and works wonders in keeping the lardy cake soft, moist, and fluffy.
I've taken the classic recipe and adapted it into pull-apart lardy buns, similar to cinnamon buns. The lardy buns are a great option for a post-school snack or a mid-afternoon energy boost!
👩🍳 Love cake? Try my easy marzipan loaf cake too!
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✔️ Why you'll love this recipe!
- A traditional yeasted fruit bread recipe that has been made for centuries.
- Surprisingly easy to make with a few basic ingredients.
- The use of lard in the recipe makes the cake incredibly moist and tender. The lard acts as a natural preservative, keeping the cake fresh for longer than other types of bread.
- Lardy cake has a distinct taste that is difficult to replicate with any other cake and gives it a rich and buttery flavour that is not found in other baked goods.
- The cake is freezer-friendly.
🛒 Ingredient notes
Lard - the key ingredient in lardy cake, as it gives the cake its unique flavour and texture. When melted, lard adds moisture to the dough, which makes the cake tender and moist. It also helps to create a golden-brown crust on the cake when brushed on top before baking.
Strong White Bread Flour - helps to give the cake its structure and texture. Wholemeal flour is not recommended as it can make the cake dense and heavy.
Yeast - a crucial ingredient in lardy cake, as it causes the dough to rise and become fluffy. Fast-action dried yeast is recommended for this recipe, as it is easy to use and produces consistent results. You could also use fresh yeast.
Salt - added to enhance the flavour of the cake and to help control the fermentation process of the yeast.
Milk - adds moisture and richness to the dough. Whole milk is recommended, as it has a higher fat content than other types of milk.
Eggs - two large free-range eggs at room temperature.
Caster Sugar - to sweeten the dough and to help feed the yeast. Half of the caster sugar is added to the dough, while the other half is sprinkled over the dried fruit.
Cinnamon - gives the cake a warm and spicy flavour. Mixed spice can also be used as a substitute.
Demerara Sugar - adds sweetness and crunch to the crust (you could also use soft brown sugar).
Icing Sugar - to dust the cake once it has been baked. It adds a decorative touch and a touch of sweetness.
🔪 How to make lardy cake
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the flour, yeast, and salt in the bowl of a standing mixer.
Two: Whisk together the lukewarm milk and melted lard (which has cooled a little) in a jug, then beat in the eggs and half of the caster sugar. Pour into the flour and knead with a dough hook for eight minutes.
Note - If you don't have a standing mixer, the dough will need to be kneaded by hand for at least 12 minutes.
Three: Place the soft dough in a clean bowl and cover it with clingfilm.
Four: Put the bowl in a warm place and leave it to prove for two hours.
Five: Roll the dough out on a lightly floured surface to a size of 40cm x 20cm rectangle.
Six: Brush the top of the dough with melted lard then sprinkle over the dried fruit, cinnamon, and the remaining caster sugar.
Seven: Roll the dough up tightly so you form a long sausage roll and cut it into 9 equal slices. Place the slices in a greased 23cm round cake tin (I use a springform tin).
Eight: Cover the tin with clingfilm and prove for a further hour.
Nine: Preheat the oven to 200C (180 fan) and brush the top of the dough rolls with more melted lard and sprinkle with demerara sugar.
Ten: Bake for 25-30 minutes until golden brown. Allow the cake to cool slightly before running a palette knife around the edge of the tin. Turn (or release if using a springform tin) the cake out and dust it with icing sugar.
Top Tips
- When melting the lard, do it slowly and carefully. Use a microwave-safe dish and heat the lard in 30-second intervals, stirring between each interval, until it is fully melted.
- For a more buttery taste, use half lard and half butter.
- Kneading the dough is important to develop the gluten and create a light and fluffy texture. Use a stand mixer with a dough hook attachment or knead the dough by hand for at least 12 minutes.
- Try and find a warm place in your house to prove the dough. An airing cupboard is always a good option.
- Brushing the tops of the buns with melted lard before baking will help create a golden-brown crust and add extra moisture to the cake.
- If you are using a nonstick cake tin that has been well-greased there is no need to line the tin with parchment paper.
🍴 How to eat lardy cake
Enjoy lardy cake with a cup of tea, coffee, or a glass of milk for a mid-afternoon treat.
It can also be served as a dessert with custard or whipped cream and berries.
📖 Variations
- Use a mixture of dried fruit in the cake. Raisins, currants, sultanas, dried cranberries, and dried apricots all work well. Chop large pieces of dried fruit into smaller pieces.
- Add chopped nuts such as almonds, hazelnuts, or pecans to the dough to give it a crunchy texture and a nutty flavour.
- Grate orange zest over the dried fruit before rolling it up in the dough.
- Add spices such as cinnamon, nutmeg, or cardamom to the dough for a warm and aromatic flavour.
- Use a breadmaker to make the enriched dough, rather than a standing mixer with a dough hook.
- Instead of dusting with icing sugar, make a simple glaze for the cake with icing sugar and water.
Storage
Store - Lardy cake will keep in an airtight container or cake tin for up to 2 days, but it is best eaten fresh on the day it's made.
Freeze - Once cooled, wrap the lardy bread in foil and freeze for up to 3 months.
❓ Frequently asked questions
Lardy cake is a traditional British cake made with strong white flour, yeast, sugar, dried fruit, and lard. It's a sweet, rich, and indulgent cake that's perfect for breakfast, afternoon tea, or as a snack.
It originates from the West Country (Wiltshire) and historically was only made on special occasions as sugar and spices were considered luxuries. Later, it became the mainstay of afternoon tea for farm workers and labourers.
Lardy cake tastes a bit like a Chelsea bun or cinnamon bun.
Lardy cake is not the healthiest food, as it contains a high amount of fat and sugar. However, it can be enjoyed in moderation as part of a balanced diet.
Lard is a key ingredient in traditional lardy cake, but you can substitute it with vegetable shortening or butter for a similar result. Keep in mind that the flavour and texture of the cake may be slightly different.
Dried fruit is a traditional ingredient in lardy cake, but you can omit it or substitute it with other ingredients like nuts or chocolate chips. Keep in mind that the flavour and texture of the cake will be different without dried fruit.
😋 More cake recipes to try
- Golden Syrup Cake
- Chocolate Chip Banana Bread
- Madeira Loaf Cake
- Lemon Curd Cake
- Biscoff Mug Cake
- Blackberry Loaf Cake
- Blackcurrant Cake
- Chocolate Biscuit Cake
Try my easy fruit scones for another easy tea-time treat!
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Recipe
Easy Lardy Cake
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Equipment
- Standing Mixer with dough hook attachment
- 23cm Round Springform Tin or normal round cake tin
Ingredients
- 500 g Strong White Bread Flour
- 7 g Fast Action Dried Yeast 1 standard sachet
- ½ teaspoon Salt
- 200 ml Whole Milk lukewarm
- 140 g Lard melted (plus a bit extra for brushing the dough)
- 2 Eggs
- 4 tablespoon Caster Sugar
- 300 g Dried Fruit
- ½ teaspoon Cinnamon
- 1 tablespoon Demerara Sugar
- 1 teaspoon Icing Sugar optional
Instructions
- Place the flour, yeast and salt in the bowl of a standing mixer (or mixing bowl if you are kneading the dough by hand).500 g Strong White Bread Flour, 7 g Fast Action Dried Yeast, ½ teaspoon Salt
- Whisk together the lukewarm milk and melted lard (which has cooled a little) in a jug, then beat in the eggs and half (2 tbsp) of the caster sugar. Pour the mixture into the flour and knead with a dough hook attachment for eight minutes (or 12 minutes by hand).200 ml Whole Milk, 140 g Lard, 2 Eggs, 4 tablespoon Caster Sugar
- Place the soft dough in a clean bowl and cover with clingfilm. Put the bowl in a warm place and leave to prove for two hours.
- Roll the dough out on a lightly floured surface to a size of 40cm x 20cm.
- Brush the top of the dough with a little more melted lard (1 tbsp) then sprinkle over the dried fruit, cinnamon and remaining caster sugar.300 g Dried Fruit, ½ teaspoon Cinnamon, 4 tablespoon Caster Sugar
- Roll the dough up tightly so you form a long sausage roll and cut into 9 equal slices. Place the slices in a greased 23cm round cake tin (I use a springform tin).
- Cover the tin with clingfilm and prove for a further 1 hour.
- Preheat the oven to 200°c (180 fan) and brush the top of the rolls with more melted lard and sprinkle with demerara sugar.1 tablespoon Demerara Sugar
- Bake for 25-30 minutes until golden brown. Allow the cake to cool a little before running a palette knife around the edge of the tin. Turn (or release if using a springform tin) the cake out and dust with icing sugar.1 teaspoon Icing Sugar
Notes
- Use a mixture of dried fruit in the cake. Raisins, sultanas, dried cranberries, and dried apricots all work well. Chop large pieces of dried fruit into smaller pieces.
- Add chopped nuts such as almonds, hazelnuts, or pecans to the dough to give it a crunchy texture and a nutty flavour.
- Grate orange zest over the dried fruit before rolling it up in the dough.
- Add spices such as cinnamon, nutmeg, or cardamom to the dough for a warm and aromatic flavour.
Gina
I love the orange zest variation and can't get enough of this cake! The soft pillowy centers are mouthwatering!
Claudia Lamascolo
the texture looks so light and fluffy I bet this was gone in a minute I know it would be here when I make it!
Beth
I LOVE this recipe! Lard is a fat that has fallen out of favor over the past couple of decades, but nothing cooks like it.
Mindy Fewless
What a comforting and beautiful treat!! I can't wait to try this!
Sharon Chen
Awesome dessert, looks so yummy! I can't wait to try this!
Haydn Cornelius
What lard did you use to bake the cake my mother airways used pork lard is that suitable for your recipe
Beth Sachs
Hi Haydn. Yes, that will work great.
Janet O. Norfolk
Hello Beth your Lardy Cake is amazing,and big hit with Mt family, Iwas amazed how well it turned out and looked really good,I made it specially for my daughter in law and family I don't think it lasted more than a day in there house.
So thankyou for a great recipes.
N