Pork Cake (Fruit Cake)

Ingredients

• One pound fresh fat pork
• two pounds raisins
• one pound currants
• one-fourth pound citron
• one pint molasses
• one pint boiling water
• one cup dark brown sugar
• one teaspoon each of allspice
• one teaspoon cinnamon
• one teaspoon mace
• one grated nutmeg
• one large teaspoon of soda
• one cup of English walnuts chopped

Method

1. 1

   Chop pork until soft as lard, pour boiling water over it (save enough to dissolve soda).

2. 2

   Add sugar, molasses, and other ingredients except fruit and walnuts.

3. 3

   Seed raisins, slice citron, wash and dry currants, roll in flour before stirring in.

4. 4

   Add enough flour to make the stiffness of an ordinary fruit cake.

5. 5

   Bake for one hour.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 74. The excerpt below is the record exactly as published.

e teaspoon cinna- mon, one-half teaspoon cloves, one cup jam, stirred in the last thing. Strawberry jam is the best to use. This makes two good lay- ers, with white icing. NO. 16. KINDERGARTEN CAKE. Mrs. Clara Moulton, Loara, Cal.— Take one pint of sponge in morning before kneading, one cup sugar, three-quarter cup butter, (small,) one teaspoonful ground cinnamon, two eggs, one teacup chopped • raisins, three-quarter teacup flour; beat it up before putting in flour and raisins and beat it good afterwards. Let it raise a long time, then bake it. Flour raisins so they won't sink. Add saleratus before raisins are put in. COOKING AND OTHER RECIPES. 45 NO. 17. LAYER CAKE. Mrs. J. J. Brong- hall, Ocean Park, Cal.— Take scant two cups granulated sugar, which has been sifted twice, add a good one-half cup butter and cream well, add one-half cup sweet milk, grad- ually, then one-half cup sweet milk with flour, a little at a time; three cups flour, sift twice, then measure, sift again with two level teaspoonfuls baking powder; whites of six eggs, beaten stiff. NO. 18. LEMON CAKE. (Finest ever.) Mrs. Clara Moulton, Loara, Cal.— Take one good cup sugar, one-half cup butter, three eggs, (.save the yolk of one,) one-half cup milk, two cups of flour, one tablespoon baking powder, jelly between layers, one cup cold water, one cup sugar; the rind and juice of one large lemon, one tablespoon corn starch, heaping with the yolk of one egg and a little butter, and a little water. Put in the corn starch and yolk when it commences to boil and cool it before spreading the layers. NO. 19. LEMON LAYER CAKE. Mrs. L. S.— Whites of three eggs, one cup sugar, but- ter size of an egg, two-thirds cup sweet milk, two cups flour, one and one-half tea- spoons baking powder; flavor with lemon; bake in layers. Filling: Grate the yellow rind of one large lemon, add the juice, half cup sugar, tablespoon butter, tablespoon water, yolks of the three eggs, beat all together and boil five minutes; spread between layers; put white frosting on top if desired. NO. 20. PORK CAKE. OR FRUIT CAKE, without butter, eggs or milk. • Mrs. F. M. Caler, 1415 Arapahoe st.— One pound fresh fat pork, two pounds raisins, one pound currants, one-fourth pound citron, one pint molasses, one pint boiling water, one cup dark brown sugar, one teaspoon each of allspice, cinnamon and mace, one grated nutmeg and one large teaspoon of soda.. Put the pork through the meat chopper until it is the same softness as lard, then p'our the boiling water over it, only saving enough to dissolve ihe soda; then add the sugar, molasses and other ingredients,, with the exception of the fruit and one cup of English walnuts chopped

Cook this with the app: pantry check, scaling, and the assistant.