“Got this recipe from the Martha Stewart website. I have been holding onto it to try one day and wanted to post it for safe keeping. My mouth just waters thinking of the Lardy Cakes Ted Carter used to make when we would go to my Grandparents house in East Hanney England. He had a wonderful bakery just down the road from thier house. If this is even half as good as his, I'll be thrilled! Prep time is a guesstimate and does not include rise times or time for sponge to set.”
READY IN:
1hr 45mins
SERVES:
24
YIELD:
2 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the sponge - In the bowl of an electric mixer, combine 1/4 c warm water (110 degrees) and first set of yeast. Let stand until creamy, about 10 minutes. Add 1 1/4 c warm water and flour. Mix on low speed, 2 minutes; the sponge should feel like very wet dough. Place sponge in lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 24 hours. Store sponge, refrigerated up to 1 week or freeze in plastic up to 3 months. Bring to room temperature before using.
  2. To make dough - With paddle attachement on mixer, combine 1 c warm water and second set of yeast. Let stand until creamy, about 10 minutes. Add 1/2 cup warm water and 3 1/2 cups of the sponge that has been pulled into small pieces. Mix on low until combined, about 2 minutes.
  3. In a medium bowl combine bread flour and salt. Add to yeast mixture and mix on low for 1 minute. Change to dough hook and mix on medium low until dough is smooth and just sticks to your fingers when squeezed, about 8 minutes.
  4. Lightly flour a work surface. Turn out dough and knead 4-5 turns into a ball. Place smooth side up in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled, slightly blistered and satiny, about an hour. Punch down dough and fold over 4-5 times. Place folded side face down in bowl. Cover and let rise again until doubled and satiny, about 50 minutes. Divide dough in half and wrap in plastic until ready to use.
  5. To make cake - Using a rolling pin, roll out half of the dough into a 16" square on a lightly floured surface. Cover remaining half with plastic and set aside.
  6. In small bowl, combine spices. In a large bowl combine dried fruit.
  7. Spread 4 T of butter over top of dough, leaving 1/2" border around perimeter. Sprinkle 6 T brown sugar over butter. Sprinkle 1/4 of the spices over the sugar and 1/4 of the fruit over the spices. Using palm of hand gently press fruit into dough. Fold four corners of square into the center, creating a smaller square, enclosing the filling. Gently press dough down with a rolling pin. Spread 2 oz butter over dough, leaving a 1/2" border around perimeter. Sprinkle 6 T brown sugar over butter. Sprinkle another 1/4 of the spices over the sugar and another 1/4 of the fruit over the spices. Using palm of hand gently press fruit into dough. Fold dough into thirds.
  8. Transfer dough to a piece of parchment paper; roll out into an 11"x16" rectangle. Carefully lifting parchement paper; transfer to baking sheet. Refrigerate 20 minutes to chill butter.
  9. Repeat with remaining dough, butter, brown sugar, spices and dried fruit.
  10. Heat oven to 350 degreees.
  11. Combine jam and brandy in a small saucepan. Set over low heat; cook until liquified. Strain mixture; discard solids. Brush surface of lardy cakes with jam mixture.
  12. Bake cakes until golden and puffed, 35-45 minutes. Let cool slightly before serving.
  13. Lardy cake will keep up to 3 days, very tightly wrapped in plastic. Reheat cake before serving.

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