Grandma'S Pork Cake
Grandma's Pork Cake combines rich molasses, warm spices, and tender raisins in a hearty, flavorful dessert perfect for family gatherings and nostalgic occasions.
Ingredients
Instructions
- Render out lard to produce quakies and set aside.
- Bring boiling water to a boil.
- In a large bowl, combine molasses, sugar, cinnamon, cloves, and baking soda.
- Add the boiling water and mix well.
- Stir in raisins and quakies.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add dry ingredients to the wet mixture, stirring until combined.
- Pour the batter into a greased baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a moist cake, ensure your raisins are plump; soaking them in warm water for a few minutes can help. If you prefer less sugar, you can reduce the sugar by half and add a mashed ripe banana for sweetness. Consider replacing part of the flour with whole wheat for added nutrition. Using freshly ground spices will enhance the flavor of this cake significantly.
Serving Suggestions
This pork cake is delightful on its own but pairs beautifully with a cup of coffee or tea. Consider serving it alongside a light fruit salad or a scoop of vanilla ice cream for a delightful contrast. It also complements savory dishes like Ham And Cabbage Dinner, making it perfect for festive occasions or family gatherings.
Storage & Reheating
Store leftover pork cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or enjoy it cold. You can also serve it warm with a dollop of whipped cream for added indulgence.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Pork Cake contains roughly 1360 calories, with 32g protein, 267g carbohydrates, and 25g fat. It is an excellent source of iron (110% of the Daily Value), dietary fiber (107% of the Daily Value), and protein (64% of the Daily Value). Note that it is relatively high in sodium, at 1205mg per serving (52% 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 sugar in this recipe?
Yes, you can substitute brown sugar for granulated sugar to add a deeper flavor. Coconut sugar is also a good alternative, though it may slightly alter the taste and texture. Keep in mind that using a liquid sweetener like honey or maple syrup may require adjusting the liquid ingredients.
What can I substitute for quakies if I don't have them?
If quakies are unavailable, you can use lard or unsalted butter as a substitute. For a healthier option, consider using coconut oil or vegetable shortening. Just remember that the flavor may differ slightly from the original recipe, but the cake will still be delicious.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the cake should have pulled away slightly from the sides of the pan. If the top is browning too quickly, cover it with aluminum foil to prevent burning.
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).