If you like to mix your breakfast sausage with your pancakes and syrup, you’ll want to try this spice cake with sausage and coffee.
Yay! I had this recipe in the booklet that came with my Bundt pan and was heartbroken when I lost it. I always got raves (and a few puzzled ‘what is in this – it’s delicious!’) when I made it for parties. It’ll be great to make it again
INGREDIENTS
1 Pound mild beef sausage
1 Pound box brown sugar
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Teaspoon allspice
1 Teaspoon baking soda
1 Pound box raisins
1 ¼ Cups water
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INGREDIENTS
1 Pound mild beef sausage
1 Pound box brown sugar
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Teaspoon allspice
1 Teaspoon baking soda
1 Pound box raisins
1 ¼ Cups water
3 ¾ Cups flour
1 Pound chopped walnuts
1 Cup pineapple tidbits, drained and dried on paper towels
1 Cup maraschino cherries, drained and dried on paper towels
Preheat oven to 350F degrees.
DIRECTIONS
Cover raisins with water in a saucepan. Bring mixture to a boil for 3to 5 minutes. Drain the raisins thoroughly and save one cup of the liquid. When liquid cools to warm add the baking soda to the liquid.
In a large mixing bowl combine the sausage and brown sugar and mix well. Add the nutmeg, cinnamon, allspice and the 1 cup soda liquid and mix well.
Stir in the raisins, pineapple and cherries by hand.
Combine the walnuts with the flour and add to the sausage mixture. Stir by hand to blend.
Spoon batter into a greased angel food cake pan or bundt pan. Bake for 1 hour and 40 minutes or until pick comes out clean.
Cool for 15 to 20 minutes and remove from pan.
source : http://www.painlesscooking.com