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!
Provided by Northern_Reflectionz
Categories Dessert
Time 1h15m
Yield 50 serving(s)
Number Of Ingredients 11
Steps:
- For short pastry, mix dry ingredients together.
- Cut in lard and work until very fine (like pea-meal) Make a well in the centre. Add about a teaspoon of salt.
- Beat egg and vinegar in measuring cup.
- Fill to one cup mark with cold water.
- Mix with dry ingredients.
- Add more water if required.
- Knead lightly on a floured board til smooth.
- Divide into two balls of pastry.
- Roll each into rectangles on a floured board (about 1/4 inch thick).
- Butter one half.
- Sprinkle with brown sugar and cinnamon.
- Add raisins leaving a rim around the edge of the half rectangle.
- Brush edges with water.
- Fold over other half of unbuttered pastry.
- Seal edges of pastry.
- Place on a flat greased cookie sheet. Roll slightly with rolling pin until the raisins appear opaque through the pastry.
- Brush with egg-wash and sprinkle top with sugar.
- Repeat with the other ball of dough.
- Bake 350F for approx 25-30 mins until golden brown.
- Cut in squares.
- Store in tightly covered container. Freezes well.
Nutrition Facts : Calories 200.8, Fat 11.2, SaturatedFat 4.8, Cholesterol 17.8, Sodium 39.1, Carbohydrate 23.1, Fiber 0.7, Sugar 8.5, Protein 2.1
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