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WILTSHIRE LARDY CAKE

1/2 lb white bread flour
1 tsp yeast
1/2 tsp salt
1/2 oz melted lard
1/4 pint warm water (or milk & water)

1/4 lb Pure pork lard; diced
lard for greasing the pan
cinnamon
allspice
demerara sugar

1 oz sultanas; chopped
1 oz raisins; chopped
1 oz currents; chopped
1 oz chopped candied peel

Using a food-mixer or processor or your hands, mix and knead the
dough. Cover it with oiled polythene and leave to rise until doubled
in size; this will take about 1 hour in a warm place. Knock back
the dough, knead it again briefly and roll out to an oblong. Mix
together 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice
and 2 ounces sugar and sprinkle half of this mixture over the dough.
Add half the dried fruits and half the diced lard. Roll up the
dough, like a Swiss roll, give it a quarter turn and roll it out
to an oblong again. Sprinkle with sugar and spices, dried fruits
and fat exactly as before. Then roll up and roll out the dough to
an oblong once again, but this time make it the right size to fit
a shallow baking or roasting tin about 7-inches square. Grease
the tin and put the dough into it, pressing it well into the corners.
Cover and leave to prove (rise) until the dough is light, puffy
and well risen. Score the top of the dough with a diamond pattern,
brush with melted lard and sprinkle on 1 ounce of sugar. Bake at
425 F (220 C) gas mark 7 until cooked to a golden brown and smelling
delicious, 35-40 minutes. Cool the cake briefly in the tin so that
the melted fat is re-absorbed, then serve it while still warm, cut
into large sticky fingers.

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