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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 12 |
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This sweet, rich bread is served mostly at Thanksgiving, Christmas, or Easter. Ingredients:
1 cup raisins |
1 pound raw, bulk italian sausage |
1 1/2 cups brown sugar |
1 1/2 cups white sugar |
2 eggs, lightly beaten |
1 cup chopped pecans |
3 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ginger |
1 teaspoon pumpkin pie spice |
1 cup cold coffee |
1 teaspoon baking soda |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
2. Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
3. In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
4. Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
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