Grandma Richard's Pork Fruit Cake

Grandma Richard's Pork Fruit Cake

Contributed by : Amherstburg Food and Fellowship Mission

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European Recipes : Desserts

Pork Fruit Cake is a cherished family tradition dating back to the early 1900s. Handwritten on a well-worn recipe card, this old-fashioned treat was Les’ absolute favourite. This recipe was passed down from Ann Richard to Irene Thrasher to Carolyn Thrasher - all women Les loved and was loved by.

His mother baked it for the family, and later, his wife Carolyn lovingly carried on the tradition. It was one of the few things Les ever helped make in the kitchen—proof of just how much he adored it. Rich with spices, fruit, and a touch of pork fat, this cake brought the family together every year and still carries the warm, nostalgic flavour of times gone by.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

Not Mentioned

Recipe Servings

Makes 2 cakes

Ingredients for
Grandma Richard's Pork Fruit Cake

8 cups flour
1 lb fresh pork fat (ground) freshly made by butcher
2 cups boiling water (over pork)
3 cups brown sugar
1 cup molasses
1 Tbsp baking soda
1 Tbsp cinnamon
1 Tbsp nutmeg
1/2 lb dates
1 lb raisins
1 lb currants
1 tsp salt
1/4 lb citron peel
1/4 lb lemon peel
1/2 lb walnuts

How to Make
Grandma Richard's Pork Fruit Cake

Pour 2 cups of boiling water over pork fat.
Place an oven rack at the bottom of your oven and one in the middle. Pre-heat your oven to 250 F.
Butter and line 2 loaf pans with brown bag (or parchment).
Sift dry ingredients together. Add everything else and mix, making sure to coat fruit, nuts, and meat completely.
Add more flour as needed to form a stiff batter.
Spoon into prepared loaf pans.
Place a pan of water on the bottom rack of the oven (to steam cakes). Bake the 2 cakes for 2 hours.
Take the pan of water out of the oven.
Continue baking at 250 F for 4 hours.