1915 Pork Spice Cake Recipe #1
Welcome Friends! Welcome back to Sunday morning and the Old Cook Book Show, we're going to do another recipe out of the 1915 version of the Five Roses Flour Cookbook. A little bit of weirdness today… in this cookbook there are a number of dessert recipes, cake recipes, pie recipes, tart recipes, that include meat. There's more than one cake in this book that includes pork; so I thought I would do one of these pork cakes. Now this turned out to be a great tasting almost fruit cake recipe, or almost Christmas cake recipe, It's certainly a pork spice cake recipe - very warming and delicious.


Ingredients:
500g (1 pound) ground pork
300 mL (½ Imperial pint) water
250 mL (1 cup) molasses
500 mL (2 cups) sugar
3 eggs
10 mL (2 tsp) baking soda
500g (1 pound) raisins, chopped
500g (1 pound) dates, chopped
10 mL (2 tsp) cinnamon
2.5 mL (½ tsp) ground cloves
½ nutmeg grated
750 - 1000 mL (3-4 cups) flour

Method:
Preheat the oven to 180ºC (350ºF), and grease 2-3 loaf pans.
Place the ground pork and water in a pan, bring to a boil and cook for 2 minutes.
In a large bowl mix together the rest of the ingredients, except the flour.
Stir in the cooked pork, and the water.
Stir in the flour a little at a time, until a stiff sticky batter forms.
Transfer to 2 large or 3 regular greased loaf pans, and bake until a tester comes out clean.
Baking takes about 1.5 - 2 hours.