1915 Pork Belly Fruit Cake Recipe | Glen And Friends Cooking

1915 Pork Belly Fruit Cake Recipe
Welcome Friends! Welcome back to Sunday morning and the old cook book show, today we're going to do another recipe out of the Five Roses Cookbook. Last week we did the pork cake recipe, this week we're going to do the pork fruitcake recipe. This is a great Christmas Cake Recipe, or is it a rum fruit cake recipe, or a brandy fruit cake recipe, or a spice cake recipe.

Ingredients:
1 pound solid fat pork, ground fine (we used pork belly)
1 Imperial pint boiling water
2 tsp baking soda
2 cups sugar
1 cup molasses
1 pound currants
1 pound raisins
½ pound candied peel
1 cup chopped nuts
½ glass brandy (rum, or whisky)
1 tsp cloves
1 tsp ginger
2 tsp cinnamon
1 grated nutmeg
4 cups flour

Method:
Preheat oven to 350ºF.
In a giant bowl, pour the boiling water over the pork.
Stir in all of the rest of the ingredients, in the order shown.
Pour into a greased 9x13 cake pan and bake for 2 hours.

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