Williamsburg Pork Cake

Oxmoor House
one 10-inch cake


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2 1/2 cups raisins
1 1/2 cups currants
1/2 pound finely ground salt pork fat
1 cup boiling water
1 cup molasses
1/2 cup firmly packed brown sugar
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves


Combine brandy, raisins, and currants in a medium saucepan, stirring well; bring to a boil. Reduce heat; cook, stirring frequently, until all of the liquid is absorbed. Set aside.

Combine pork, boiling water, molasses, and sugar, beating well. Combine flour, soda, and spices; gradually add to pork mixture, stirring well. Fold in brandy-fruit mixture.

Spoon batter into a greased and floured 10-inch tube pan. Bake at 275° for 1 hour and 30 minutes or until cake tests done. Cool in pan 10 to 15 minutes; remove cake from pan, and let cool completely.

Note: The salt pork may be soaked in water overnight and dried thoroughly before grinding. For easier grinding, meat may be cubed, partially frozen, and ground with metal blade in food processor.

Created date

February 2010