Christmas Lard Cake

Ingredients 
Dough
1 tablespoon sugar
1 package yeast 
1 cup warm water 
3 cups all-purpose flour, sifted, plus more for dusting 
1 teaspoon salt 
1 tablespoon vegetable oil 
Filling 
1/2 cup dried mixed fruit 
1/2 cup chopped nuts 
1/2 cup light brown sugar 
1/4 cup turbinado sugar, plus more for top 
1 teaspoon cinnamon 
1/2 teaspoon ground allspice (or apple pie spice) 
1/4 teaspoon ground ginger 
1/2 cup unsalted butter, softened, plus more for brushing 
1/2 cup lard
Coarse Sea Salt 

Directions 
Line a baking tray with parchment paper. 

In a standing mixer or large bowl, combine sugar, yeast. Pour water into bowl and let mixture stand until foamy, about 5 minutes. Put in flour, salt and oil. Using a dough hook or end of a wooden spoon, mix on medium speed, until a ball is formed. Increase speed and mix until dough is smooth and elastic. Scrape the dough from the edges of the bowl and transfer to a clean, lightly floured work surface. 

Kneed the dough, for about 10 minutes, developing the gluten, and roll into a tight ball. Place dough back into the bowl and cover with a kitchen towel on the kitchen towel to prove (double in size) for about 30 minutes. 

In a small bowl, combine dried fruit, nuts, light brown sugar, turbinado sugar, cinnamon, allspice, and ginger. 

Roll dough into a 9-inch by 13-inch rectangle. Spread butter and lard in an even layer across the top of the dough. Sprinkle the fruit and sugar mixture evenly over the lard mixture. Fold the rectangle into thirds, overlapping the layers (like folding a letter for an envelope). Transfer to the prepared baking sheet and cover with a towel. 

Rest the dough for 1 hour, then fold it again, into a square, overlapping the layers. Cover and rest for another hour, then lightly press the dough and fold again, in thirds, into a rectangle. Brush with melted butter and sprinkle with turbinado sugar and sea salt. Cover and rest dough for 30 minutes. 

Preheat oven to 425 degrees Fahrenheit. Bake for 30 to 35 minutes, until the top is a deep golden brown. 
Carefully transfer lard cake to a wire rack immediately to maintain a crisp texture on the outside. Serve warm. 

Bake with soul. Eat with pleasure! ​