Sausage Bundt Cake
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.
- 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.
- 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.
Ready in: 2 Hrs
The serving dishes in our photograph are Fiesta dinnerware.