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