Pork cake
(A Yorkshire recipe.)
One pound of fat salt pork free from lean or rind; chop so fine as to be almost like lard, pour upon it one-half pint of boiling water, add two cupfuls of dark brown sugar, one of New Orleans molasses, one teaspoonful of soda stirred into the molasses, one pound of raisins, one pound of dates, chopped; one-fourth of a pound of citron shaved fine. Stir in enough sifted flour to make it the consistency of common cake batter; season with one teaspoonful, each, of cinnamon, cloves, allspice and nutmeg. Bake in a moderate oven.