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1
Using a food-mixer or processor or your hands, mix and knead the dough.
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2
Cover it with oiled polythene and leave to rise until doubled in size; this will take about 1 hour in a warm place.
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3
Knock back the dough, knead it again briefly and roll out to an oblong.
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4
Mix together 1 1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2 ounces sugar and sprinkle half of this mixture over the dough.
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5
Add half the dried fruits and half the diced lard.
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6
Roll up the dough, like a swiss roll, give it a quarter turn and roll it out to an oblong again.
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7
Sprinkle with sugar and spices, dried fruits and fat exactly as before.
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8
Then roll up and roll out the dough to an oblong once again, but this time make it the right size to fit a shallow baking or roasting tin about 7-inches square.
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9
Grease the tin and put the dough into it, pressing it well into the corners.
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10
Cover and leave to prove (rise) until the dough is light, puffy and well risen.
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11
Score the top of the dough with a diamond pattern, brush with melted lard and sprinkle on 1 ounce of sugar.
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12
Bake until cooked to a golden brown and smelling delicious, 35 to 40 minutes.
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13
Cool the cake briefly in the tin so that the melted fat is re-absorbed, then serve it while still warm, cut into large sticky fingers.
