Lancashire Cake
A recipe of my gran's from Lancashire, England, and something we only got at Christmas. Keeps well. Tastes great. Takes a good deal of preparation, but is worth it!
Ingredients
50 serv.Step-by-step instructions
- 1
For short pastry, mix dry ingredients together.
- 2
Cut in lard and work until very fine (like pea-meal) Make a well in the centre. Add about a teaspoon of salt.
- 3
Beat egg and vinegar in measuring cup.
- 4
Fill to one cup mark with cold water.
- 5
Mix with dry ingredients.
- 6
Add more water if required.
- 7
Knead lightly on a floured board til smooth.
- 8
Divide into two balls of pastry.
- 9
Roll each into rectangles on a floured board (about 1/4 inch thick).
- 10
Butter one half.
- 11
Sprinkle with brown sugar and cinnamon.
- 12
Add raisins leaving a rim around the edge of the half rectangle.
- 13
Brush edges with water.
- 14
Fold over other half of unbuttered pastry.
- 15
Seal edges of pastry.
- 16
Place on a flat greased cookie sheet. Roll slightly with rolling pin until the raisins appear opaque through the pastry.
- 17
Brush with egg-wash and sprinkle top with sugar.
- 18
Repeat with the other ball of dough.
- 19
Bake 350F for approx 25-30 mins until golden brown.
- 20
Cut in squares.
- 21
Store in tightly covered container. Freezes well.
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