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 Sausage Cake

• 1 lb. Pork sausage
• 1 ½ cups firmly packed brown sugar
• 1 ½ cups sugar
• 2 eggs, lightly beaten
• 3 cups sifted flour
• 1 tsp. Ginger
• 1 tsp. Baking powder
• 1 tsp. Pumpkin pie spice
• 1 tsp. Baking soda
• 1 cup cold strong coffee
• 1 cup raisins
• 1 cup chopped walnuts (optional)

In mixing bowl, combine meat and sugars and stir until mixture is well blended. Add eggs and beat well. Onto piece of waxed paper, sift flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Pour boiling water over raisins and let stand about 5 minutes; drain well and dry raisins in cloth. Fold raisins and walnuts into cake batter. Turn batter into well greased and floured Mini-BUNDTᵎ® Pan (note- the Mini-BUNDT pan was designed to be 9 cups & is no longer being made can use Nordic Ware Platinum Collection Original 10- to 15-Cup Bundt Pan. Bake 1 ½ hours at 350° or until done. Cool 15 minutes in pan before turning out.

Printable copies:

• Sausage Cake full page
• Sausage Cake 3×5 card
• Sausage Cake 4 x 6 card