She was a Maryland lass, Stinky,

[Tangerine LaBamba]

so naturally I thought of you when I read this: http://tinyurl.com/nd5s9n

[Stinky The Clown]

1. Yes she was ......... but how do you ***find*** this stuff?????

You know, of course, that pork is a food group, right?

[Tangerine LaBamba]

2. In LaBambaWorld,

chicken is "the other white meat."

Pork is essential for bone growth and original thinking.

Which is why Baconnaise is included in our family daily prayers, that it may someday include real bacon..............................

[grasswire]

8. so what do you do with baconnaise?

I saw some at the store today. BLTs?

[Arkansas Granny]

3. I have made a derivative of that cake from a recipe I got from my mother.

She used to tell of the first time she tried the cake. Some friends were over and while one read the recipe, the others measured and mixed. The only problem was that the person reading the recipe forgot the important words "let cool" and they mixed the flour into the hot liquid. They came up with a blob of dough that refused to be spread to the corners of the pan, so they just baked it in a lump and passed it around and broke pieces off of it when it came out of the oven. I was too young to remember the occassion, but it must have been hilarious because the retelling would cause laughter induced tears everytime they got together to relive the experience.

Mom always just called it "Eggless, Butterless, Milkless Cake". Her recipe used vegetable shortening in place of the salt pork and raisins instead of currants. It was a very dark, spicy cake.

[Warpy]

4. HAHAHAHA!!

"As it turned out, the most challenging part of making the pork cake lay in eating it. What I had imagined as a murmur of umami played out as a pretty insistent oink. The cake was spiced well, its fudgy texture thickly fruited, and the molasses provided just the right level of sweetness. If not for the dirty, swinish note at the end of each bite, it would have utterly won me over."

Uh, I think I'll stick to applesauce and tofu. Or I'll just make Irish bread spiked with currants and caraway.

While sweets like brown sugar and maple syrup might play nicely with salt pork or bacon, I can't imagine that salt pork or bacon would play that nicely with sweets.

[The empressof all]

5. I have made tomato soup cake in the past

I made it a lot in college when I was poor and it seemed "healthy" This pork cake does seem like a bit of a fruit cake without the "fruit". Meh....Folks use to cook with lard all the time and it still IMO is the best thing to use for pie crusts.

[csziggy]

6. The Duke and Duchess of Windsor were guests at the Horseshoe Plantation

Outside of Tallahassee several times and she probably developed a liking for Southern cooking from those visits. I have a cookbook, "Born in the Kitchen" by Flora Mae Hunter, who was the cook at Horsehoe Plantation from 1933 until she retired in 1969. The book was published locally in 1979 and I bought a signed copy at the little country store where Mrs. Hunter probably bought some of the smoked sausage she served at the plantation, Bradley's Country Store. http://www.bradleyscountrystore.com/

I don't see this recipe in her cookbook, but there is mention of another one Flora Mae Hunter wrote, "Plain and Fancy Plantation Fixin's" that I do not have, unless someone decided to rename it.

[Tangerine LaBamba]

7. Methinks the Duchess knew this recipe

long before she became the Duchess. Bessie was born in Blue Ridge Summit, PA, and those people up there know their pork.

I mean, what King doesn't fall for a good pork cake?