Grandma Barrett’s Pork Cake

2 c salt pork, chopped fine
1 c raisins
1 c English currants
½ lb citron, sliced finely
6 c flour
2 c sugar
1 c molasses
1 T baking soda
1 T cinnamon
1 T cloves, ground
1½ c boiling water poured over pork

Bake in a rather slow oven for 2 hours or more. Makes about 2 large bread loaves or 2 small foil pans.

This is the recipe I got from Mimi. I’m assuming you just mix everything together, although it makes sense to mix the dry ingredients first, then add the pork, water, and fruit. I’m not sure what a slow oven would be. Certainly no more that 350°, maybe 275° would be a good target — Abby

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