1 lb. all fat salt pork
1 pt. boiling water
4 c. sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. baking soda
1 well-beaten egg
1/2 c. molasses
6 c. flour
1 lb. raisins

Put pork through food grinder; pour boiling water over pork. Let stand until lukewarm, stirring occasionally. Stir in sugar, spices, soda, egg and molasses. Add flour and raisins to pork mixture, stirring until well blended. Pour into well-greased loaf pans. Bake at 300 degrees for 2 hours or until done.

HINTS: Make sure all the pork has rendered (melted) before adding the dry ingredients. This delicious moist spice cake is an excellent keeper. It may be stored on the shelf for about 1 week and freezes nicely.

No icing is really necessary, but if you like one I'd suggest cream cheese frosting, powdered sugar or a hard sauce. As a picnic dessert, there is nothing better. This cake is hearty and doesn't mind the weather (no frosting, please).