| 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
A Message from our Provider:
“You’re never too young for God”