Step #1
Method (Makes 2 rounds): Grease two 7inch cake tins well with some lard from the 500g required for the filling. Place all the ingredients under dough into a bowl and mix to a soft dough.
Step #2
Knead well for 5 minutes until a well developed dough is formed. Cover loosely with polythene and allow the dough to rest for 5 minutes.
Step #3
Roll out the dough into a rectangle about 5mm thick and spread on 1/3 of the lard and sprinkle with a 1/3 of the fruit and sugar. Fold into three, by folding the bottom third up to the middle and the top third down. Turn the dough 90 degrees.
Step #4
Repeat steps 5 and 6 two more times. Roll out the dough into a rectangle about 30cm x 50cm and roll up into a fairly tight “Swiss roll” from one side. Cut the “Swiss roll into two pieces, invert each piece onto the side and place each one into a cake tin.
Step #5
Place the cake tins onto a baking tray. Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 1 ½-2 hours or until it has almost filled the cake tin.
Step #6
Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 45-50 minutes, covering with foil after 15 minute until well risen. Dissolve the sugar in water in a small saucepan and bring to the boil. Brush onto cakes.
