Prep 5 mins
Cook 1 hr 30 mins
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!
- 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
- Mix all ingredients by hand in a large mixing bowl.
- You will bake it like a fruit cake.
- Fill pan almost full (I use an angel food cake pan).
- Cover with paper last hour of baking.
- Bake at 325 degrees Fahrenheit for 1-1/2 hours.
- Bake until toothpick in center comes out clean.
- Cool; wrap in waxed paper or foil.
- In olden days, cakes were wrapped in wine-dampened cloth to keep them moist and mellow.
- Store in air-tight container in cool place.
- This recipe has been passed down from my native American ancestors: my Grandpa was half Cherokee, half Cheyenne.
My mother always made this cake for Christmas, but she made a Burnt Sugar Frosting to frost the cake & it was always out of this world. I miss my mama right now.
This has been in my family for year's . It's a family favorite ,glad it that time of year to make it.