PORK CAKE
From 1912:
One pound of fresh pork chopped, over which pour half a pint of boiling water; one cup of molasses, two cups of sugar, three eggs, one teaspoonful of soda, spice and fruit to taste.
I always use a teaspoonful each of cinnamon and cloves one pound of raisins, a pound of currants and as many nuts as I think best.
Bake two hours in a slow oven. It will keep as long as fruit cake.
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