welcome friends welcome back to Sunday morning in the old cook book show we're
going to do another recipe out of the five roses cookbook last week we did the
pork cake this week we're going to do the pork fruitcake similar recipe a few
changes a little more rounded I think this one is more well-rounded than the
one we did last week and I really liked the one that worked out last week and so
did the people Julie took it to work and she said you know it's a pork fruitcake
and a lot of people are like I'm not gonna have that and then the people that
did went back and had a second piece and a third piece so I think this one is
going to be even better now struggled a little bit with this the first thing it
says is 1 pound of solid fat pork chopped very fine and I my thought was
is this pork fat just the fat or is it the really fatty parts of the pig and so
I called around and I spoke to a few people who are you know bigger food
historians than I am and they said no when it says fat pork it does mean the
fattier parts of the pig and so I chose to use pork belly and I ground it I've
got a grinder I ground it very very fine now we need to pour 1 pint of water over
top of this and so this is a Canadian cookbook so the pint of water is an
imperial pint so to all of our American viewers who've just recited a pints a
pound the world around it isn't because a pint is only a pound in the United
States of America because you use a different sized pint than the rest of
the planet our pint is bigger now the rest of the things that just get dumped
into this bowl so let's get to that first in is some baking soda then we
have white sugar what does it say after that one cup of molasses so this is I'm
using fancy molasses but blackstrap molasses would work really well I know
that I really liked the flavor of blackstrap but other people find it too
bitter along with the sweet so since I'm gonna be giving most of this cake away
I'm using the fancy stuff but I think either would work in this instance okay
we're gonna give this a little bit of a stir just just start mixing it into that
hot water next it says a pound of currants and so these are currants and
in the instance of baking when it asks for currants or dried currants they're
actually raisins they're small little tiny raisins Corinthian raisins and then
it does ask for raisins so I've got seedless raisins and that goes candied
peel put that in and you can use any candy peeled that you like I know that a
lot of people will sort of not like the fact that I'm using the colored red and
green the brightly colored red and green because it's not natural
but it's the one that my family always used and I find comfort in that but if
you want to use the more naturally colored ones go right ahead
next in is some chopped nuts and I'm going to use a mix of pecan walnut and
almond to make up the chopped nuts and next it asks for a glass of brandy so it
leaves it up to you how much brandy you want to put in I'm gonna say I don't
know let's see maybe three-quarters of a cup to start with now I know that a lot
of fruitcakes don't use brandy they'll use another spirit so some people use
rum and I think rum would be fantastic some people do use whisky or Scotch I
mean if that's what you want to use in this cake go right ahead
I think they would all work they all just sort of add that warm feeling to
something that you're supposed to eat in the wintertime so as I mix this in it
next says spices so we need cloves cinnamon and ground ginger and all of
those are warming spices so this is going to have that classic classic
fruitcake flavor and the last thing is one whole grated nutmeg so
it's gonna take a while to grate this in
okay I get down to a point when I'm grading a nutmeg where I start to feel
like great my fingers off and so I stop so it says a whole nutmeg
but you're not going to get that much in because I just don't want to take my
fingers off so I'm gonna give this a stir and incorporate as much as I can
get it all mixed together because the last ingredient is four cups of flour
okay so I'm not gonna put in the flour all at once I'm gonna put in a little
bit and put it in a little by little and stir it in and then put the next bit in
just makes it easier to make sure that there's no lumps okay next bit of flour
looks good so all in all this is a really easy cake to make I mean
everything just gets dumped into this bowl you don't have to beat anything you
just kind of mix it and stir it together I do get some instructions about baking
this one it says to bake for two hours in a moderate oven so I'm gonna put this
into a 9 by 13 I've got a parchment sling in the bottom just to make it
easier to get the cake out in the end and I'm gonna slip it into the oven and
I know that as much as it says two hours the fruitcake Christmas cake that we
normally bake which looks remarkably similar to this at this stage usually
takes a little bit longer so I'm gonna go for the two hours on the clock come
back and check it and maybe let it go a little bit longer so into the oven it
goes
hey Joseph hey hey friends it's uh it has a very Christmassy smell oh I know
so wait I thought you're making pork cake this is the pork kick it is
essentially you know what it is pretty close to our Christmas cake one that we
already make which is interesting because it was my family the one we
don't make the same way that same one that my family my family makes one
that's a suet and and green tomato paste so I mean the innocent in this one it's
it's pork okay fat instead of cuz do it cuz the last one was definitely a spice
cake but it was doesn't have that this is a distinctly Christmas taste
so this is very happy I am very happy I'm looking forward to this a lot okay
lovely texture so I'm a little blown away again yeah when you say it's a
because it's not as dense as I know that people don't like Christmas cake and
fruitcake and there's a whole myriad of reasons and in some cases I agree with
you because I have had some horrible horrible fruitcakes
alright and so I hear ya this one has the flavors but it is it's fairly light
isn't this one seems like it's mainly current and raisins oh yeah current
raisins peel nuts yeah so there isn't some of the other stuff that we do put
in hours and you don't soak the fruit like we soak the fruit hmm but this is
it's much lighter than a Christmas cake I don't how long it'll keep around
because I mean the advantage of having soaked in brandy is that it stays moist
for a long time as long as you keep it ready you know no you need it for a year
mmm that's really nice I really like that we have to eat this this weekend
all of it yeah I'm sure we good what must go no no I know it would it would
keep yeah I think this is the kind of cake that would keep wrap it up in
cheesecloth a little bit of brandy or rum like I said you could use rum
instead of brandy if you wanted to and and stick it in the fridge and it'll
keep for a long time but you did say it I'm gonna just repeat it
it is lighter than the traditional case - and now
under its or less fruit I'm trying to guess I'm trying to figure oh yeah no
you know what without without having gone back to our
rest even though we just made our recipe this weekend you know that giant bowl
that we use yes it's still filled that jar still that giant sighs I wonder what
it is if you'll use that same pan it's there's my friends just try it yeah
enjoy it yeah it is it is a non-traditional traditional Christmas
cake for people that don't like Christmas cake probably it is a great
kick thanks for stopping by see you again soon
you