1915 Pork Belly Fruit Cake
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
| Fat pork | 1 Pound (ground fine, we used pork belly) | |
| Boiling water | 1 Pint (emperial pint boiling water) | |
| Baking soda | 2 Teaspoon | |
| Sugar | 2 Cup (32 tbs) | |
| Molasses | 1 Cup (16 tbs) | |
| Currants | 1 Pound | |
| Raisins | 1 Pound | |
| Candied peel | 1/2 Pound | |
| Chopped nuts | 1 Cup (16 tbs) | |
| Brandy | 1/2 Cup (8 tbs) (rum, or whisky) | |
| Cloves | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Nutmeg | 1 , grated | |
| Flour | 4 Cup (64 tbs) |
Directions
GETTING READY:
1. Preheat oven to 350ºF.
MAKING:
2. In a giant bowl, pour the boiling water over the pork.
3. Stir in all of the rest of the ingredients, in the order shown.
4. Pour into a greased 9x13 cake pan and bake for 2 hours.
SERVING:
5. Serve and enjoy!
Recipe Summary
Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 12
