Lardy Cake

Recipe and Ingredients

20 Gram Yeast fresh (1 3/4 tsp dried + pinch of sugar) (3/4 oz)
450 ml Water, warmed (3/4 pint)
600 Gram Strong white flour (1 1/4 lb)
1 1/4 Teaspoon Salt
100 Gram Lard, diced (4 oz)
100 Gram Butter, diced (4 oz)
240 Gram Mixed sultanas and currants (10 oz)
65 Gram Chopped mixed peel (3 oz)
65 Gram Sugar (3 oz)

Makes 16 slices

Method

Preheat oven to 220 °C / 425 °F / Gas 7. Grease a 20 x 25 cm (8 x 10 inch) roasting tin. Blend the fresh yeast with the warm water. If using dried yeast, sprinkle it into the warm water with the pinch of sugar and leave for 15 minutes until frothy.

Put the flour and salt in a bowl and rub in 100g ( 4 oz) of the lard. Make a well in the centre and pour in the yeast liquid. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary. Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.

Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm ( 1/4 inch) thick. Dot one-third of the remaining lard and butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter turn, then repeat the process twice more.

Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy. Score the top with a criss-cross pattern with a knife, then bake for about 30 minutes, or until well risen and golden brown. Turn out and serve immediately or leave to cool on a wire rack. Once cooled this can be stores in a freezer until ready to warm up. It's best served plain or with butter.

Lardy Cake is really scrumptious hot or cold and once cooked can be kept in a freezer until ready to carve up and then warmed up prior to eating.

Apple Cinnamon Coffee

This is a great Coffee Cake Recipes, That you and your family will enjoy. This is a little differnt then, your reguler Apple Cinnamon Coffee Cake Recipes. This Recipes has a tasty filling that your kid's and there frend's will enjoy!!

Dough:
1 (1/4-ounce) package active dry yeast
1/4 cup warm water
1 cup milk
1/3 cup granulated sugar
1/3 cup butter
1/2 teaspoon salt
2 large eggs
4 1/2 to 5 cups all-purpose flour

Filling:
1 cup chopped tart green apple
1/4 cup butter, melted - divided use
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 cup chopped pecans

Glaze:
3/4 cup powdered sugar
1 tablespoon orange juice
For Dough: Dissolve yeast in water. Set aside until foamy.
Meanwhile, heat milk, sugar, butter and salt in a small saucepan to 110°F (45°C).
In a mixing bowl combine the milk mixture, yeast mixture and eggs; mixing well. Add enough flour and stir until a soft dough forms. Turn out onto a floured surface and knead dough 5 minutes or until elastic.
Oil a large bowl, place dough in bowl, turn to coat all sides; cover and let rise in a warm place about 1 hour.
For Filling: Saute apples in 2 tablespoons butter until soft. Remove from heat and add brown sugar, cinnamon, orange peel and pecans. Mix well and set aside.
Once dough has risen, roll out on floured surface to an 11 x 9-inch rectangle. Brush with remaining 2 tablespoons melted butter and top with apple mixture, leaving 1/2-inch border at edges.
Fold dough in thirds lengthwise to make 11 x 3-inch roll. Cut crosswise into 12 equal pieces. Arrange pieces, cut side up, in greased 9-inch springform pan forming a ring. Cover and let rise 40 minutes.
Preheat oven to 350°F (175°C).
Bake for 30 to 35 minutes or until golden brown. Cool on wire rack. Remove from pan and place on a serving plate.
For Glaze: Combine glaze ingredients and drizzle over the ring and serve.
Makes 8 to 10 servings.