Sausage Bundt Cake

Cookbook Category: Cakes & Frostings

I came across this recipe in a 1973 Nordic Ware cookbook. Sausage is an unusual ingredient for a cake and, when I first began mixing the ingredients, I thought I had made a huge mistake. But this recipe does not disappoint. Spicy and rich, this cake is perfect for the holidays.

1 cup raisins
1 1 pound mild or medium pork sausage
1-1/2 cups firmly packed brown sugar
1-1/2 cups granulated (white) sugar
2 eggs, beaten
1 teaspoon baking soda
1 cup strong brewed coffee
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground ginger
1 cup chopped walnuts or pecans

Preheat oven to 350°F. Grease and flour a 9- or 10-cup Bundt pan (or use baking spray containing flour).

Pour boiling water over the raisins and let stand 5 minutes; drain well and dry raisins on paper toweling.

In a large bowl, combine the sausage and both sugars; mix well. Add the eggs and beat. Stir the baking soda into the coffee.

Sift together the dry ingredients and add to the meat mixture alternately with the coffee. Beat well. Fold in the raisins and walnut or pecans.

Bake for 90 minutes or until cake tests done. Cool in pan 10 or 15 minutes and turn out on a wire rack or serving plate to complete cooling. Top with thin Vanilla Glaze and decorate with whole almonds, if desired.

Vanilla Glaze

In a small bowl, combine 1 cup confectioners' sugar, 1 teaspoon soft butter and 1/2 teaspoon vanilla, rum or almond extract. Add approximately 2 tablespoons milk gradually to achieve desired consistency and stir until smooth. Drizzle over cake. Note: By substituting 1/2 teaspoon pumpkin pie spice for the extracts, you will have created a Spice Glaze.

Makes one 9-inch Bundt cake.

Prep time: 30 minutes; Cooking time: 90 minutes; Total time: 2 hours