Sad Cake is a large, unleavened cake. We’d think of it these days more as a cookie or biscuit on steroids.
It is up to 12 inches (30 cm) wide. It is usually round but can be square.
The dough for it is made of plain flour, lard, sugar and water. This is rolled out, and sprinkled with currants or raisins. The sides are then folded in to meet in middle, then it is rolled with a rolling pin out to seal it all.
After baking, it is cut into pieces to serve. Butter or jam is spread on top when eating.
Sad Cake has largely disappeared. It was made traditionally in eastern Lancashire, England, throughout the Rossendale area, and in Darwen, Blackburn, Burnley, Nelson and Padiham.