The high-fat content in such cakes would prevent them from drying out as much as ordinary bread. As reported by the author Elizabeth David, a Hampshire cookbook advises that the cake be turned upside down after baking "so the lard can soak through."
The substantial fat content in such cakes reduces their tendency to dry out compared to ordinary bread. As Elizabeth David noted, a Hampshire cookbook recommends turning the cake upside down after baking "so the lard can permeate."