Pork Cake

[donna]

Pork Cake

1 pint black coffee
1 lb fresh mild sausage
1 box raisins
1 cup English walnuts
1 box dark brown sugar
1 tablespoon soda
1 teaspoon each of cinnamon, allspice, cloves, nutmeg, and enough flour to thicken

Cook and drain sausage of its grease. Add all other ingredients. Bale 1 1/2 hours at 250 degrees.

From: "Old Timey Recipes".

 

[CSA Today]

Pork Cake

1 pint black coffee
1 lb fresh mild sausage
1 box raisins
1 cup English walnuts
1 box dark brown sugar
1 tablespoon soda
1 teaspoon each of cinnamon, allspice, cloves, nutmeg, and enough flour to thicken

Cook and drain sausage of its grease. Add all other ingredients. Bale 1 1/2 hours at 250 degrees.

From: "Old Timey Recipes".

Some hesitation on seeing the title "Pork Cake" but after reading the ingredients, it sounds delicious.

 

[Northern Light]

Some hesitation on seeing the title "Pork Cake" but after reading the ingredients, it sounds delicious.

Meatloaf?????

 

[pamc153PA]

Interesting combination of ingredients, but it sounds like it could be good!

 

[diane]

This might not be to my taste! A box of raisins and a box of sugar seems a lot for a pound of sausage. I'll have to scan it some more!

 

[chellers]

A cross between meatloaf and fruitcake....sorta???!!

 

[ole]

This might not be to my taste! A box of raisins and a box of sugar seems a lot for a pound of sausage. I'll have to scan it some more!

With you on that, Diane. Say raisins and I get hinky. The recipe might be great, but I'll pass.

 

[101combatvet]

Pork Cake

1 pint black coffee
1 lb fresh mild sausage
1 box raisins
1 cup English walnuts
1 box dark brown sugar
1 tablespoon soda
1 teaspoon each of cinnamon, allspice, cloves, nutmeg, and enough flour to thicken

Cook and drain sausage of its grease. Add all other ingredients. Bale 1 1/2 hours at 250 degrees.

From: "Old Timey Recipes".

The name sounds terrible, but the contents makes it look good.

 

[Northern Light]

It sounds like a mixture of mincemeat and fruitcake thrown together.

 

[donna]

I did a little more research on Pork Cake. It was popular not only in the south but in all of America. There is an interesting article on Pork Cake at :

http://okramagazine.org/2013/04/17/the-perfect-southern-recipe-pork-cake-and-regional-cuisine/

It was also a favorite dish for the Duke and Duchess of Windsor. I found that Wallis Warfield Simpson, the Duchess of Windsor and wife of the king who abdicated a throne for a woman, had written a cookbook, "Some Favorite Southern Recipes of The Duchess of Windsor". She has many favorite southern recipes, one of which is Pork Cake.

 

[nitrofd]

There is a magazine for okra!!!!! You must be kiddin.

 

[donna]

I think there is virtually a magazine for everything. If someone is interested, someone will publish it, at least for a while.

 

[28thNewYork]

A cross between meatloaf and fruitcake....sorta???!!

Meatcake? Fruitloaf? It does sound much better that I expected from the title.

 

[diane]

Well, maybe it's worth a try! Mincemeat pie is one of my favorites - meat has been missing from it for years, though. I think I will do it!

 

[Northern Light]

Well, maybe it's worth a try! Mincemeat pie is one of my favorites - meat has been missing from it for years, though. I think I will do it!

I think that depends on your cultural background. English (British?) mincemeat no longer has meat but where I live now, meat is a major component of mincemeat. Blechhhh! If I want meat in a pie, I'll have a tourtiere, which is a French-Canadian meat pie, traditionally eaten at Reveillon, a feast consumed (originally) after midnight mass on Christmas Eve.

 

[diane]

I think that depends on your cultural background. English (British?) mincemeat no longer has meat but where I live now, meat is a major component of mincemeat. Blechhhh! If I want meat in a pie, I'll have a tourtiere, which is a French-Canadian meat pie, traditionally eaten at Reveillon, a feast consumed (originally) after midnight mass on Christmas Eve.

I haven't seen mincemeat pie filling with real meat in it for sale for a very long time. I know we used to make it, primarily with suet rather than meat, but the meat was very, very fine. Actually, I prefer the non-meat filling.

 

[Northern Light]

I haven't seen mincemeat pie filling with real meat in it for sale for a very long time. I know we used to make it, primarily with suet rather than meat, but the meat was very, very fine. Actually, I prefer the non-meat filling.

So do I, because that is what I was ate whilst young. Her it is made with venison, or a poor cut of beef or even ground beef, boiled to the point of no return. You can buy it in a jar either with or without suet. I used to make my own ad have a good recipe for pear mincemeat, which is delicious, although a bit gritty, if you don't peel the pears. People here also make green tomato mincemeat, which is better than the stuff with meat, but still not mincemeat to my taste.

 

[donna]

There was recent post on Pork Cake, so bringing this thread back up.

 

[MRB1863]

It sounds like a mixture of mincemeat and fruitcake thrown together.

Exactly what I was thinking! Maybe same texture, too.

 

[Northern Light]

A variation on a theme, sans the piggy.
Cape Breton Pork Pies- A Nova Scotian treat!
Ingredients:
Shortbread Shells:
1 cup (250mL) butter
1/2 cup (125mL) icing sugar, sifted
1 egg yolk
1 tsp. (5mL) vanilla
2 cups (500mL) all-purpose flour
2 Tbsp. (30mL) cornstarch
1/4 tsp. (1mL) salt

Filling:
2 1/4 cups(550mL) chopped dates (12 oz/375 g)
3/4 cup (175mL) packed brown sugar
3/4 cup (175mL) boiling water
1/4 tsp (1mL) salt
1 tsp vanilla 5 mL

Icing:
2/3 cup (150mL) icing sugar, sifted
2 Tbsp. (30mL) maple syrup
1 Tbsp. (15mL) butter, softened

Method:
Pork pie for dessert? When the "pork" is really chopped dates it works well.

Shortbread Shells

1. In large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into creamed mixture; gently kneading until smooth.
2. Working in batches, gently form dough into 3/4 inch (2 cm) balls, place in 1 1/2 inch (4 cm) tart cups and press evenly over bottom and sides of cup to form shell.
3. Bake in 325 ° F (160 ° C) oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.

Filling

In a small saucepan, bring dates, sugar, water and salt to boil over medium heat; reduce heat and simmer; stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells.

Icing

Blend together icing sugar, maple syrup and butter until smooth; dollop onto each tart. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks.)