Cinnamon bacon swirl cake recipe, made with lard, bacon fat, butter and cream cheese, not for the faint of heart. Serve with candied bacon for good measure.Jump to Recipe
A note on FAT
This recipe is really focused on the fat. A cake is just a cake until you make it special and what makes this one special is the fat. You’ve probably heard at least once the saying “fat is flavour” and its true. This cake does not lack in flavour. The recipe combines 3 different fats. You could ignore all of this and make the entire thing with butter and it will be delicious, but not as special.
Lard and Bacon
The lard and the bacon fat bring in texture and smoke, the butter adds its own flavor. The 3 together make it beautiful. I suggest using a nice thick double smoked bacon from a good source for the best flavor. I baked 4 strips of thick butcher shop bacon to get the 1/4 cup of fat for this recipe. This is the same bacon I will use to make the candied bacon for the top. For those local to Victoria I use Haus Sausage for stellar bacon and costumer service.
Cinnamon Bacon Swirl Cake
When making any swirl cake the key is creating two separate components. Then swirling them together in the pan or pans. The larger the pan, the easier it is to make an even swirl. It is entirely possible however, to use this recipe in single serving sizes such as cupcakes. The baking time will change dependent on the pans you are using. Baking it all together in a single cake pan such as a spring pan will take the longest of up to 50 minutes. If the sides start to darken too quickly reduce the temperature to 325° F. Continue to bake until a fork comes out clean.
This cake stands alone beautifully but is set off really nicely with a simple cream cheese icing ( recipe below). I use the same icing often and, since its my favorite, you’ll see it pop up over and over again in my recipes. Especially on any kind of sweet roll like these ones Here. The cake can be iced more traditionally but I like to keep up the rustic look. Add just enough cream to the icing that it drips slightly, a little runnier than what you would usually use for a cake. Using an icing bag with a large round opening, (using no tip and just the bag or the coupler works well) and ice around the entire edge. Keep it close to the edge and let it drip over the side, then fill in the center and cover the whole top.
For a layered cake separate your icing into two bowls prior to adding the cream. The icing for the center should be thicker and spreadable to keep everything held together nicely.
Candied Bacon and Gingerbread mushrooms
There’s really no making a cake with bacon in the title if you don’t add bacon to the top, its just not right. I’ve done this a few different ways now depending on the occasion and who its being made for but its always some variation of candied bacon. In this case I cut the bacon into strips and baked them with a sprinkle of brown sugar and a pinch of cinnamon on top. When they where fresh from the oven I sacrificed my finger tips to wrap the hot bacon around a wooden spoon. I let it cool that way to get a bit of spiral to it.
The mushrooms are made from gingerbread attached together with chocolate and decorated with glace and sprinkles. They need some more work in the future but they sure do add an extra layer of magic to the cake overall.
Cinnamon Bacon Swirl Cake
- 3 cups Flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/4 cup Lard melted
- 1/4 cup Bacon fat melted
- 1/3 cup Sugar
- 1/3 cup Brown sugar
- 1 1/2 cup Milk
- 2 Eggs
- 2 tsp Vanilla
- 1/2 cup Butter melted
- 1 tbsp cinnamon
- 1 cup Brown sugar
- 2 tbsp flour
- Melt fats and set aside to cool slightly.
- In one bowl combine flour, salt and baking powder
- In another bowl combine lard, bacon fat, with sugars.
- Add in milk, vanilla and eggs, and whisk.
- Add bowls together and whisk gently.
- Melt butter and cool slightly.
- Combine butter, sugar, cinnamon and flour, whisk well to combine.
- Grease pan (s) with butter or oil and pour in cake batter
- Drop swirl topping onto cake, swirl around and fold in until it is through the whole cake but not fully combined.
- Bake at 350° for 25 to 50 minutes depending on pan depth, until a fork comes out clean.
- Can be baked in single cake pan or split in two for layers.
Simple cream cheese icing
- 2 tbsp Cream cheese softened
- 1 tbsp Unsalted butter softened
- 2/3 cup Powdered sugar sifted
- 2 tbsp cream at least 10%
- 1 tsp Vanilla
- Cream butter and cream cheese together
- Add in vanilla
- Sift in powdered sugar and mix.
- Add cream until desired consistency is met.