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 high-fat content in these cakes helps them retain moisture better than regular bread. According to Elizabeth David's cookbook for Hampshire, the cake should be turned over after baking "to allow the lard to seep through."