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Northumberland Lardy Cake


  • 1 1/2 cup flour
  • salt
  • 1/2 ounce yeast
  • 1 tsp sugar
  • 1 egg
  • 1/2 cup milk, warm
  • 1/4 cup lard
  • 1/4 cup sugar
  • 2/3 cup currants or raisins

Sift flour with dash salt and leave in warm place. Cream yeast with sugar in bowl, add egg and warm milk and mix with flour to make soft dough. Cover and let rise in warm place until doubled in volume. Place risen dough on floured board and roll flat. Spread 1/2 Lardy filling onto 2/3 of dough. Starting from unfilled end, fold 1/3 of dough over Lardy Filling, then from filled end, fold remaining 1/3 of dough over that, as if folding a letter. Roll out dough and spread remaining 1/2 Lardy Filling on 2/3 of dough and repeat letter-fold process. Cover and allow dough to rest in refrigerator 1/2 hour. Remove dough from refrigerator and roll out. Fold in thirds, letter fashion as before, then roll out and fold in same manner once more. Shape to fit 8-inch round cake pan. Allow to rise, about 1 hour, until dough almost doubles in size. Bake at 350 degrees 30 to 35 minutes. Lardy Filling Cream lard and sugar together in bowl. Mix in currants. Yield: 8 servings

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