| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cakes, Pork | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | Fatty salt pork * |
| 5 | c | Flour |
| 1/2 | ts | Salt |
| 1 | ts | Nutmeg |
| 1 | ts | Cinnamon |
| 1/2 | c | Sugar |
| 1 | c | Minced currants |
| 1 1/4 | c | Boiling water |
| 1 1/4 | ts | Baking soda |
| 2 1/2 | ts | Baking powder |
| 1 | ts | Ground cloves |
| 2 | Eggs | |
| 1 1/2 | c | Molasses |
INSTRUCTIONS
* Finely ground Put ground salt pork in heat-proof bowl and add boiling water. Set aside for a half hour, stirring occasionally. Sift together all dry ingredients except sugar Pour pork and water into a large mixing bowl. Beat in eggs, followed by sugar and molasses. Add dry ingredients and currants and stir to mix well. Grease and flour 2 9-by-4-inch bread pans. Divide batter between them and bake at 325 degrees for 1 hour. Cakes are done when they have the resliiency of a medium-rare steak. Enjoy! From The Bad For You Cookbook by Chris Maynard and Bill Scheller From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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