This 1915 Five Roses Flour pork cake recipe brings back the golden era of Southern baking with its signature buttery crust and moist, spiced interior.
Inspired by vintage techniques from the early 1900s, this dish was a staple at family gatherings, where the rich pork filling paired perfectly with Five Roses flour’s tender crumb. I’ve adapted the traditional method to modern kitchens while preserving the authentic texture and flavor that made it legendary.
The secret lies in the flour mixture—Five Roses flour creates a delicate, slightly crisp crust while keeping the filling tender. Unlike modern shortcuts, this recipe requires patience: the pork must be seasoned overnight, then baked slowly to render fat and develop deep, savory flavors.
The traditional method uses baking powder for leavening, ensuring a light yet sturdy texture that holds up to slicing.
What you’ll achieve is a pork cake with a golden, buttery crust that flakes effortlessly and a moist, spice-infused center where the pork remains juicy and flavorful. The aroma alone—warm pork, cinnamon, and nutmeg—will transport you to a Southern kitchen in 1915.
This dish is perfect for holiday meals, family dinners, or when you want to recreate a piece of culinary history.
Ready in about 2 hours (including prep and baking), this recipe delivers restaurant-quality results without requiring advanced skills. The key is precision in measuring the flour and pork fat ratio, and letting the cake rest before slicing.
Whether you’re a baking novice or a seasoned chef, this timeless recipe will become a staple in your kitchen.
Ingredients for 1915 five roses flour recipe pork cake
Authentic 1915 ingredients for a pork cake with legendary Southern texture and flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Five Roses All-Purpose Flour 🌾 | 3 cups | Sifted for even texture |
| Pork Shoulder 🐖 | 3 lb | Bone-in, cut into 1-inch cubes |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ½ cup | Light brown preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | 1 tsp | Freshly grated preferred |
| Baking Powder 🧂 | 1 tbsp | Double-acting preferred |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tenderizing pork |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
Five Roses flour is non-negotiable here—its protein content creates that signature tender crumb. King Arthur or Gold Medal can substitute in a pinch, but the texture won’t be identical. For the pork, bone-in shoulder gives the most flavor, and cutting it into even 1-inch cubes ensures consistent baking. Look for pork with good marbling at Whole Foods or your local butcher—they’ll often have pre-cut pieces if you ask. The butter should be cold when mixed with the flour to create that signature flaky crust, so pull it straight from the fridge and cube it yourself (pre-cubed butter loses its shape).
No Five Roses flour? King Arthur Measure for Measure is the closest substitute, but increase the flour by 1 tbsp to compensate for its slightly lower protein content. Running short on pork? Chicken thighs work in a pinch, though the texture will be lighter. The baking powder must be double-acting—Aluminum-free brands like Rumford perform best. For the spices, freshly ground cinnamon and nutmeg make all the difference. Penzeys sells pre-ground spices that stay potent longer than grocery store options. The vinegar tenderizes the pork overnight, so don’t skip this step—it’s what makes the filling so juicy.
Store the dry ingredients (flour, baking powder, spices) in airtight containers for up to 6 months in a cool, dark place. The pork cubes can be seasoned and refrigerated for 24 hours before baking, but work best when used immediately. Once baked, the pork cake keeps at room temperature for 3 days or in the fridge for 5 days. For longer storage, wrap tightly in foil and freeze for up to 3 months. Reheat slices in a 350°F oven for 10 minutes to restore crispness.
Why You’ll Love This Recipe
- One-Bowl Wonder: I swear by this recipe for lazy nights—just mix the Five Roses flour with sugar, cinnamon, and cold cubed pork shoulder in a bowl, then bake. No kneading, no fuss, no extra bowls to wash.
- Sweet-Savory Magic: That butter-brushed crust? It’s the star—crispy outside, tender inside, with just enough sugar to caramelize into a golden, addictive bite. Honestly, I’ve seen people fight over seconds at my dinner table.
- Weeknight Workhorse: Make a double batch on Sunday and freeze half—perfect for quick breakfasts or late-night snacks. (Yes, even on a Tuesday night.) The Five Roses flour gives it that sturdy, flaky texture that reheats like a dream.
- Pork Stretch: A single pork shoulder feeds four generously, and the leftovers? Even better cold the next day. I’ll be real: this is my budget-friendly go-to when I need to feed a crowd without breaking the bank.
Step-by-step instructions for 1915 Five Roses flour pork cake
This method delivers a perfect balance of crisp golden crust and tender, spiced pork filling—just like the original recipe.
Prepare the Pork Filling
Cut the 3 lb pork shoulder into 1-inch cubes and place them in a large bowl. In a separate small bowl, whisk together the 0.5 cup milk, 0.5 cup heavy cream, 1 tbsp apple cider vinegar, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp onion powder. Pour this marinade over the pork and toss gently to coat evenly. Cover and refrigerate for at least 2 hours—this tenderizes the meat and infuses it with flavor.
After marinating, drain any excess liquid but reserve it for later use. In the same bowl, combine the 4 whole large eggs, 0.5 cup granulated sugar, 2 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 tbsp baking powder. Mix thoroughly until the pork cubes are fully coated in the spiced egg mixture. This step ensures each bite delivers that signature moist, aromatic filling.
Assemble the Cake Layers
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with 0.25 cup of the 0.75 cup unsalted butter (reserve the rest for later). Sift 1 cup of the 3 cups Five Roses All-Purpose Flour into the prepared dish, tapping gently to create an even layer. Spread the marinated pork mixture evenly over the flour, pressing down lightly to ensure good contact with the crust.
In a separate bowl, combine the remaining 2 cups Five Roses All-Purpose Flour, 0.25 cup granulated sugar, 2 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 tsp salt. Sprinkle this evenly over the pork layer, creating a second barrier that will create that signature crisp crust. Dot the top with the remaining 0.5 cup unsalted butter, cutting it into small cubes for even distribution.
Bake to Golden Perfection
Bake in the preheated oven for 50-55 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean. The cake should have a firm crust that gives slightly when pressed, with the filling just beginning to peek through in spots. If the edges brown too quickly, loosely cover them with aluminum foil after 30 minutes to prevent over-browning while allowing the center to cook through.
Remove from the oven and let rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream to complement the spiced pork filling and buttery crust.
Optional Glaze (For Extra Shine)
While the cake rests, prepare an optional glaze by combining 0.25 cup granulated sugar with 2 tablespoons milk in a small saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves completely and the mixture reaches a gentle simmer. Brush this glaze over the warm cake just before serving for a beautiful sheen and enhanced sweetness.
This glaze step isn’t traditional but adds a modern touch that many contemporary cooks appreciate. The original recipe relied solely on the natural sweetness of the crust and filling, but this optional addition can make your presentation even more impressive while maintaining the authentic flavor profile.
Pro Tips For Making 1915 Five Roses Flour Recipe Pork Cake
- Trim the Fat First: Five Roses flour loves a clean pork shoulder—cut away the thickest fat cap before slicing. I learned this the hard way when my first batch turned greasy and uneven; the flour soaks up moisture, and excess fat just makes the cake dense. Aim for even ½-inch slices, no thicker, so the butter and sugar can work their magic without fighting soggy pockets.
- Toast the Flour Dry: Heat your Five Roses flour in a dry pan over medium-low for 2-3 minutes until it smells nutty. Sounds weird, but it works—this removes any residual moisture and prevents a gummy texture in your pork cake. Skip this, and your layers might stick together like glue. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: Once you add the flour to the pork mixture, stir just until combined—lumpy is fine. Overworking it develops gluten, and your cake will turn out tough instead of tender. I was skeptical until I tried it: the right texture is like thick pancake batter, not dough.
- Bake Low and Slow: This isn’t a race—set your oven to 325°F (160°C) and bake for 45-50 minutes. I used to crank it up, thinking faster = better, but the edges burned before the center set. A toothpick should come out clean, and the top should be golden, not browned. Patience here guarantees a moist, flaky result.
Best sauces and condiments for these flavors
Classic Spiced Maple Syrup
This Southern staple elevates your pork cake with its rich, caramelized sweetness. Simmer 1 cup pure maple syrup with 1 cinnamon stick, ½ tsp ground cloves, and 1 star anise pod for 10 minutes until slightly reduced.
Brush warm syrup over slices before serving—I like to add a pinch of Penzeys smoked paprika for depth. The maple’s natural sweetness balances the pork’s savory notes beautifully. 🍁
Creamy Vanilla Bean Whipped Cream
Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla bean paste until soft peaks form. Fold in 1 tbsp Five Roses flour for stability. This lighter alternative to traditional whipped cream complements the pork cake’s richness without overpowering it.
I serve it chilled in a squeeze bottle for easy dolloping. The vanilla’s floral notes harmonize perfectly with the cinnamon-spiced filling. 🥛
Brown Butter Glaze
For a sophisticated touch, brown ½ cup unsalted butter in a skillet until golden and nutty. Whisk in 2 tbsp honey and 1 tbsp apple cider vinegar until smooth. Drizzle over warm slices just before serving.
The caramelized butter adds a luxurious depth that pairs wonderfully with the pork’s savory-sweet balance. I recommend using Georgia honey for local authenticity. 🧈
Spiced Apple Butter
Cook 2 cups diced apples with ½ cup brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg, and 1 tbsp apple cider vinegar until thickened. Spread this warm, fragrant butter generously over slices.
The apple’s acidity cuts through the pork’s richness, creating a perfect flavor contrast. I make mine with Granny Smith apples for tartness. 🍎
Honey Butter Spread
Mix ½ cup softened butter with ¼ cup honey, 1 tsp lemon zest, and a pinch of salt until smooth. Spread this velvety mixture on toasted slices for an elegant presentation.
The honey’s floral notes complement the pork’s savory depth while adding a touch of brightness. I often use Wildflower honey from local farmers’ markets. 🍯
Caramelized Onion Jam
Slow-cook 2 cups thinly sliced onions with 2 tbsp brown sugar and 1 tbsp balsamic vinegar until deeply caramelized. Spread this jam over slices for a sweet-savory contrast.
The onions’ deep flavor enhances the pork’s richness while adding texture. I like to add 1 tsp fresh thyme at the end for an herbal note. 🧅
Nutrition facts
Frequently asked questions
Why does this recipe specifically call for Five Roses flour?
The original 1915 recipe relied on Five Roses flour because its protein content creates that signature tender, slightly crisp crust while keeping the interior moist. The flour’s unique texture helps create the perfect balance between a buttery exterior and tender pork filling. While King Arthur Measure for Measure can substitute, it won’t replicate the exact texture.
Can I use ground pork instead of pork shoulder cubes?
Not recommended for this recipe! The pork shoulder cubes create a more rustic texture and allow the juices to render beautifully during baking. Ground pork would make the filling too dense and lose the traditional texture. If you must use ground pork, reduce the baking time by 10-15 minutes to prevent overcooking.
How do I know when the pork cake is fully cooked?
Your pork cake is done when the top is deep golden brown and a toothpick inserted into the center comes out clean. The edges should be firm but not hard, and the filling should be just beginning to peek through in spots. If the edges brown too quickly, cover them loosely with foil after 30 minutes to prevent over-browning.
Can I make this pork cake ahead of time?
This dish actually tastes better the next day. Bake it fully, then store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. For longer storage, wrap tightly in foil and freeze for up to 3 months. To restore crispness, reheat slices in a 350°F oven for 10 minutes before serving.
What’s the best way to serve this pork cake?
Serve warm with classic Southern accompaniments like vanilla ice cream, whipped cream, or one of our recommended sauces like spiced maple syrup or caramelized onion jam. For an elegant touch, dust with powdered sugar or drizzle with brown butter glaze. The contrast of sweet and savory makes this dish truly special!
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