Delicious served with sausage ice cream!
- 1 pound pork sausage
- 1 1/2 cups packed brown sugar
- 1 1/2 cups white sugar
- 2 eggs, beaten
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1 cup cold, strong, brewed coffee
- 1 cup raisins
- 1 cup chopped walnuts
1 Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
2 In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
3 In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
4 Stir baking soda into coffee.
5 Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
6 Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.
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