All-Fat Salt Pork Sweet Cake From 1906

Another version of a pork cake using salt pork, this one coming from Baxter’s Practical Up-to-date Receipt Book for Bakers by Richard Baxter. This recipe calls for currants, “all-fat” salt pork chopped fine, and molasses. The salt pork is dissolved in boiling water before the other ingredients are mixed in.

Pork Cake

• 1 1/2 pounds granulated sugar
• 2 pounds currants
• 2 pounds all-fat salt pork chopped fine
• 3 pounds 3 ounces flour
• 2 ounces baking powder
• 1 pint molasses
• 3/4 quart boiling hot water

Dissolve the pork in the boiling water, mix all together and beat the flour in.

Line baking tins with baking paper or paper cups.

[Bake in moderate oven until done.]