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Nutrition Facts
Serving Size 1 (324g) Recipe makes 8 servings The following items or measurements are not included below: spices
Calories 1178
Calories from Fat 542		(46%)
Amount Per Serving		%DV
	Total Fat 60.3g	92%
	Saturated Fat 11.1g	55%
	Monounsaturated Fat 15.3g
	Polyunsaturated Fat 30.1g
	Trans Fat 0.2g
Cholesterol 61mg		20%
Sodium 811mg		33%
Potassium 1181mg		33%
Total Carbohydrate 144.0g		48%
	Dietary Fiber 7.0g	28%
	Sugars 97.2g
Protein 27.2g		54%
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Sausage Cake

Recipe #198791 | 1¾ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Forever His
Dec 2, 2006

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!

SERVES 8 (change servings and units)

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.