Williamsburg Pork Cake


"This is an old recipe for spice cake made with salt pork and raisins. It's baked in a tube pan and contains no eggs or dairy."
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3 h servings 458 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 75.4g
  • 24%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, combine brandy, raisins and currants. Bring to an boil, then remove from heat. Set aside until all liquid is absorbed and mixture is cooled.
  2. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, allspice, cinnamon, nutmeg and cloves. Set aside.
  3. In a large bowl, combine the ground salt pork, boiling water, molasses and sugar. Beat well. Add the flour mixture and beat until incorporated. Stir in the raisin mixture. Pour batter into prepared pan.
  4. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan and cool completely.



I did not care for this at all.