Fat Pork Cake
A rich, fruity cake combining ground pork, raisins, and nuts, spiced with allspice, perfect for festive occasions or a unique dessert experience.
Ingredients
Instructions
- Cream the ground fat pork and sugar together in a bowl.
- Add beaten eggs to the mixture.
- Sift together the dry ingredients: flour, soda, and allspice.
- Alternately add the dry mixture and milk to the creamed mixture, mixing well after each addition.
- Stir in raisins and chopped nuts.
- Pour the batter into a tube pan.
- Bake in a preheated oven at 250°F (120°C) for about 3 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using a combination of ground fat pork and ground beef. If you prefer a sweeter cake, you can increase the sugar by half a cup. To enhance the spice profile, try adding a pinch of cinnamon or nutmeg along with the allspice. Ensure the raisins are plump by soaking them in warm water for about 10 minutes before adding them to the batter.
Serving Suggestions
Serve slices of Fat Pork Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a hot cup of tea or coffee. Consider serving it alongside a light salad or some fresh fruit to balance the rich flavors. This cake can also be enjoyed as a festive treat during holiday gatherings.
Storage & Reheating
Store leftover Fat Pork Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Fat Pork Cake contains roughly 3115 calories, with 57g protein, 683g carbohydrates, and 37g fat. It is an excellent source of iron (169% of the Daily Value), dietary fiber (134% of the Daily Value), and protein (114% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1284mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of fat pork?
Yes, you can substitute ground fat pork with ground beef or turkey for a leaner version of the cake. However, this will alter the texture and flavor slightly, so be sure to season it well.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean. Additionally, the cake should be slightly golden on top and firm to the touch. Keep an eye on it towards the end of the baking time.
Can I freeze the Fat Pork Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and reheat if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).