Sausage Christmas Cake
SUBMITTED BY: Sandra Anderson
“Almost like a fruit cake without the fruit, very rich and the older it gets the better it tastes!! Pecans can be substituted for walnuts.”
Original recipe yield:
10 -15 servings
INGREDIENTS
- 1 pound pork sausage
- 1 cup cold, brewed coffee
- 1 cup packed dark brown sugar
- 1 cup white sugar
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 cups self-rising flour
- 1 cup chopped walnuts
- 1/2 cup golden raisins
- 1/2 cup raisins
DIRECTIONS
- Mix together cinnamon, nutmeg, cloves, and flour in a bowl.
- Add sausage, coffee, sugars, and eggs to the dry ingredients. Add raisins and nuts. Pour into an ungreased angel food cake pan.
- Bake in preheated oven at 350 degrees F (175 degrees C) for 1 hour or till a toothpick comes out clean.
- Garnishes may be added such as drizzled white frosting with whole cherries and mint leaves. This cake is so moist. If you like the flavor of rum you can wrap a rum-soaked damp cloth around it and refrigerate for several weeks. Best served with a spoonful of whipped cream.
