Pork cake may sound like an unusual dessert, but this century-old recipe is a testament to the ingenuity of home bakers in the early 20th century. From the era of resourceful baking, this unique cake was a staple in households that made the most of available ingredients.
Unlike modern cakes that rely on butter or oil, this recipe uses ground pork to create a rich, moist texture. The result is a dark, spiced fruitcake that surprises with its depth of flavor.
A Glimpse into 1910 Baking Traditions
Pork, with its naturally high fat content, was often used in baking when butter was scarce or expensive. The concept of a meat-based cake may seem odd today, but during that time, it was an ingenious way to ensure baked goods remained tender and flavorful.
Spices and dried fruits played a major role in recipes of this era, particularly in winter baking. Cinnamon, nutmeg, and cloves were essential for adding warmth and depth, while raisins and dates provided natural sweetness.
This combination made pork cake a popular holiday treat, similar to traditional fruitcakes.
The Surprising Role of Pork in Baking
Using pork in a cake may raise eyebrows, but it serves a practical purpose. When simmered and mixed into the batter, pork acts as a rich binding agent, keeping the cake from drying out.
The fat distributes evenly, enhancing the texture and creating a dense but tender crumb.
Unlike savory pork dishes, the meat’s flavor does not dominate. Instead, it blends seamlessly with the molasses and spices, contributing to a deep, almost caramel-like sweetness.
For those familiar with old recipes, this technique is similar to using lard in pastry dough, which results in a flakier and more tender texture.
How This Cake Became a Holiday Favorite
Pork cake was a common holiday dessert, enjoyed alongside other festive treats. Its dense composition made it ideal for long storage, much like fruitcake.
Families would bake large loaves in advance, allowing the flavors to develop over time. The longer it rested, the more the spices and dried fruits infused the cake with their aroma.
This tradition continued in many households for decades. Though modern baking trends favor butter or vegetable oils, pork cake remains a nostalgic treat for those who grew up with it.
It represents an era when home cooks embraced practicality, making the most of available ingredients without sacrificing flavor.
Modern Twists on a Classic Recipe
While the original pork cake recipe stays true to its roots, small modifications can make it more approachable for today’s bakers. Some choose to substitute pork with rendered lard or even vegetable shortening for a milder flavor.
Others experiment with different dried fruits, such as cranberries or apricots, to add a tart contrast to the cake’s richness.
For a lighter texture, some bakers incorporate a bit of baking powder in addition to baking soda. This helps create a slightly airier crumb while still maintaining the cake’s traditional density.
Those who prefer a nuttier flavor can also add chopped walnuts or pecans, which complement the spices beautifully.
Why Pork Cake Deserves a Comeback
Despite its unusual name, pork cake is a delightful dessert with a fascinating history. It embodies the resilience and creativity of home bakers from the past, particularly those who relied on old recipes to make do with what they had.
The combination of warming spices, dried fruits, and a rich, moist texture makes it a perfect choice for holiday gatherings or nostalgic baking projects.
For those willing to embrace a historical baking adventure, this cake offers a chance to experience flavors from a time when ingenuity defined the kitchen. Whether enjoyed as a nod to the past or as a new discovery, pork cake proves that some traditions are worth reviving.
Old-Fashioned Pork Cake Recipe (1910-Inspired)
Ingredients
- ½ lb ground pork
- ⅔ cup water
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup molasses
- 1 ⅓ cups raisins
- 1 ⅓ cups chopped dates
- 2 cups all-purpose flour plus more if needed
Instructions
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan to prevent sticking.
- In a saucepan or skillet, combine the ground pork with water and bring it to a boil. Let it cook for about 2 minutes, then remove from heat and allow it to cool slightly. Do not discard the cooking liquid.
- In a large mixing bowl, whisk together the sugar, cinnamon, nutmeg, cloves, baking soda, and salt until well combined.
- Add in the eggs, molasses, raisins, and dates, stirring until the mixture is evenly incorporated.
- Pour in the boiled pork along with its cooking liquid, then beat the mixture for about 2 to 3 minutes to ensure everything blends smoothly.
- Gradually add the flour while mixing, forming a thick but pourable batter. If the consistency seems too thin, add up to an additional ½ cup of flour.
- Transfer the batter to the prepared loaf pan, smoothing the top for even baking.
- Bake in the preheated oven for 70 to 90 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.