Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Fatty salt pork * |
| 5 cups | Flour |
| ½ teaspoon | Salt |
| 1 teaspoon | Nutmeg |
| 1 teaspoon | Cinnamon |
| ½ cup | Sugar |
| 1 cup | Minced currants |
| 1¼ cup | Boiling water |
| 1¼ teaspoon | Baking soda |
| 2½ teaspoon | Baking powder |
| 1 teaspoon | Ground cloves |
| 2 \N | Eggs |
| 1½ cup | Molasses |
* Finely ground
Put ground salt pork in heat-proof bowl and add boiling water. Set aside for a half hour, stirring occasionally.
Sift together all dry ingredients except sugar Pour pork and water into a large mixing bowl. Beat in eggs, followed by sugar and molasses. Add dry ingredients and currants and stir to mix well.
Grease and flour 2 9-by-4-inch bread pans. Divide batter between them and bake at 325 degrees for 1 hour. Cakes are done when they have the resliiency of a medium-rare steak.
Enjoy!
From The Bad For You Cookbook by Chris Maynard and Bill Scheller