Ingredients

• ½ quantity Rich White Bread Dough
• 230 g (8 oz) lard, at room temperature
• 280 g (8 oz) granulated sugar
• 230 g (8 oz) sultanas and currants, mixed
• 110 g (4 oz) granulated sugar, for the sweet glaze
• 140 ml (¼ pt) water, for the sweet glaze

Method

1. Knock down the proved dough, then divide in two. Divide the lard, sugar and mixed fruit in two and set one half aside with one portion of the dough for the second cake.
2. On a floured work surface, roll out the first portion of dough to a rectangle 25.5 by 45 cm (10 by 6 in). Spread two-thirds of the dough with a third of the first portion of lard, then sprinkle over a third of the sugar, and scatter with a third of the fruit.
3. Fold the uncovered part of the dough inwards over the filling then fold the remaining third of the dough over it, making three layers.
4. Give the folded dough a quarter-turn to the right, then roll it out again to the original size. Repeat the process twice more, each time using another third of the lard, sugar and fruit, folding and then turning the dough as described, and again rolling it to its original size.
5. Finally, turn and roll to a 20.5 cm (8 in) square to fit the tin. Repeat using the other half of the dough for the second cake.
6. Cover the tins with oiled cling film, and leave to rise in a warm place for about 30 minutes until doubled in size.
7. Meanwhile, heat the oven to Gas Mark 7, 425°F, 220°C.
8. Just before baking, criss-cross the surface of each cake with a sharp knife. Bake for 25 to 30 minutes.
9. Turn out on to a wire rack and brush with the hot glaze. Leave to cool. Serve warm, cut into thick slices.

Notes