Williamsburg Pork Cake

This is an old recipe for spice cake made with salt pork and raisins. It’s baked in a tube pan and contains no eggs or dairy.

Williamsburg Pork Cake


  • 1/2 cup brandy
  • 2 1/2 cups raisins
  • 1 1/2 cups currants
  • 1/2 pound finely ground salt pork
  • 1 cup boiling water
  • 1 cup molasses
  • 1/2 cup brown sugar
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon ground allspice
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves


1 In a medium saucepan, combine brandy, raisins and currants. Bring to an boil, then remove from heat. Set aside until all liquid is absorbed and mixture is cooled.

2 Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, allspice, cinnamon, nutmeg and cloves. Set aside.

3 In a large bowl, combine the ground salt pork, boiling water, molasses and sugar. Beat well. Add the flour mixture and beat until incorporated. Stir in the raisin mixture. Pour batter into prepared pan.

4 Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan and cool completely.


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