| How To Cook: |
|
|
1. Clean and pick over the fruit.
|
2. Mince or dice the pork very finely, discarding any bits of lean meat.
|
3. Cover with boiling water and leave to stand for 5 minutes.
|
4. Add the molasses, jam and bicarbonate, and stir until the molasses is well dissolved.
|
5. Add the egg yolks, sift the flour with the spices and add this to the cake mixture alternately with the fruit and nuts.
|
6. When these ingredients are well blended, add the finely chopped peel and the lemon rind.
|
7. Lastly, fold in the stiffly beaten egg whites.
|
8. Line two oblong cake tins, roughly 8 inches by 3 inches, with greaseproof paper and pour the cake mixture into them.
|
9. Bake in a very slow oven (275°F) for 2˝ hours.
|
|
TIP:
|
|
The cakes are better stored for a week or two before eating.
|
| |
