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.
Ingredients
- pork sausage: 1 pound
- ½ cups packed brown sugar: 1 piece
- ½ cups white sugar: 1 piece
- eggs: 2 piece (beaten)
- sifted all-purpose flour: 3 cups
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground ginger: 1 tsp
- pumpkin pie spice: 1 tsp
- cold, strong, brewed coffee: 1 cup
- raisins: 1 cup
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
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In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
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Stir baking soda into coffee.
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Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
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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.
