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Porters Seasonal Celebrations Cookbook Seed Cake—but with bacon fat instead of butter

I was almost out of butter and won’t be getting to the store until tomorrow or the next day so I decided to substitute bacon fat for butter in the a recipe I chose for the @portersposse first fruits/Lammas cooking challenge. Guess what—it turns out this is pretty traditional. I’ve used bacon fat in Swedish cookies before, but this is the first time in seed cake, the flavor was quite lovely with the caraway seeds.

“Welsh Shearing Cake, or Cacen Gneifo as it is known in Welsh, is exactly that, a cake that would have been made by way of refreshment for the shearers at shearing time; also known as Threshing Cake, when it was served to the workers at harvest time, the original recipe would probably been made with bacon fat and buttermilk with vinegar when the hens were not laying. As far as I can make out from research, the main flavouring ingredients are the caraway seeds and the mixed peel, although some recipes omit the peel and add fresh lemon zest and ground nutmeg.”