Prep 15 mins
Cook 50 mins
A traditional Yankee recipe. The pork makes it very moist. Of course, the number of servings depends on how many pieces you cut it into. Cake can actually be eaten after Step 4, if desired, but the flavor actually improves if doused with port or sherry and left to sit in the refrigerator a few days.
- 2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon ground cloves
- 1⁄2 lb salt pork, rinsed and minced finely
- 1 cup strong brewed coffee
- 1⁄2 cup dark molasses
- 3⁄4 cup sugar
- 1 cup raisins
- 1 cup candied orange peel (optional)
- 1⁄3 cup port wine (optional) or 1⁄3 cup sherry wine (optional)
- Sift together first six ingredients (flour through cloves), or if using pre-sifted flour you can just combine them.
- Combine salt pork through sugar, then add in the flour mixture, then stir in raisins and orange peel.
- Pour into a greased 8-inch square pan and cook about 50 minutes at 350F until a knife or toothpick inserted near center comes out clean.
- Let sit 10 minutes, then turn out on a cake rack to cool.
- Pour port or sherry over cake, wrap in plastic wrap and chill. Cake keeps well in the refrigerator.