 |
Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
|
A dense cake, similar to a fruitcake that we have each Thanksgiving, Christmas and Easter! This recipe has been in my family for generations! Don't be turned off by a cake using sausage as an ingredient! Ingredients:
3/4 lb ground sausage (mild, or i have the butcher grind up pork cutlets) |
2 1/4 cups brown sugar |
1 1/2 teaspoons baking soda |
1 lb walnuts |
2 1/3 cups flour |
3/4 cup brewed coffee (brewed, not coffee grounds!) |
3/4 teaspoon spices (nutmeg, cinnamon and cloves or pumpkin pie spice) |
1 (16 ounce) box raisins |
Directions:
1. Mix all ingredients by hand in a large mixing bowl.
2. You will bake it like a fruit cake.
3. Fill pan almost full (I use an angel food cake pan).
4. Cover with paper last hour of baking.
5. Bake at 325 degrees Fahrenheit for 1-1/2 hours.
6. Bake until toothpick in center comes out clean.
7. Cool; wrap in waxed paper or foil.
8. In olden days, cakes were wrapped in wine-dampened cloth to keep them moist and mellow.
9. Store in air-tight container in cool place.
10. This recipe has been passed down from my native American ancestors: my Grandpa was half Cherokee, half Cheyenne.
|
|