Pork cake
8 Servings
| Quantity | 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