This delicious breakfast cake contains sausage. As you bake it, the fragrant spices permeate the air, filling your home with a delicious aroma. It’s a morning meal that you don’t even mind giving the kids because you need to get out the door quickly.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup raisins
- 3 cups boiling water
- 1 pound ground pork sausage
- 1 ½ cups white sugar
- 1 ½ cups brown sugar
- 2 eggs, lightly beaten
- 3 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup cold coffee
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
- Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
- In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
- In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
- Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 406 mg |
| Sugars | 43 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Okay, so this recipe is great but my execution wasn’t the best so I’m rating it 5 stars because it’s my own fault it didn’t come out a little bit better on my end. Learn from my mistakes because this is a really good recipe! 1. I didn’t use raisins because I didn’t have any. Figuring they wouldn’t be missed, I didn’t worry about it. But they were missed as I think they would have given this cake some much-needed moisture. I think they would also taste delightful (I think I would use white raisins but that’s just preference on my part) but lesson learned. Add the raisins. 2. I also used vegetarian sausage. Obviously real sausage would add some more moisture but I don’t eat meat so here we are. It would have been less noticeable had I added the aforementioned raisins. Hindsight is 20/20, ya know? 3. I shouldn’t have cooked this for the full 75 minutes. I should have done what I also do and cut the time short to check on it and then go from there. Instead I started folding clothes and forgot about my awesome cake. That wasn’t my best decision but I did get my laundry done. In short – if you’re thinking, “sausage in cake? Is that weird?” just tell yourself that no. It’s not. If you’re the kind of person who likes a little syrup on their sausage in the morning, just think of it as another combination of sweet and savory but it’s in cake form (so no sticky fingers AND you don’t have to make pancakes!)
I made this because it sounded like a cake my grandma used to make during the holidays. I made it and this is the cake except that my grandma’s recipe had nuts in it. So I made this again and added nuts and dried cranberries to the recipe. It turned out great! This is an old recipe, they use to add meats to many things, i.e. Minced meat pies. I love to eat it toasted with hot tea or coffee. Thanks for posting this HSTR, you brought back childhood memories with a childhood taste.
No changes, great the way it is
This cake was a a little time consuming. The biggest compliant I had was that the cake was more sweet than savory. And that it would be better if it was a balance of the two. Other than that the cake was polished off in two days!
I have been looking for this recipe for years. I used to make this every year for Christmas but lost my recipe when I moved. I do remember having used 1 cup of orange juice in place of a part of the water. You might want to try this it is fantastic.
I followed directions exactly, came out, I’m sure as it should have, but I just didn’t care for it. I took it to a pot-luck and I think only one person tried it. Sorry!
A savory bread you will really enjoy!
I made this for my husband and myself. We found it to be too sweet with not enough sausage flavor to even it out. I would definitely make this again, however, I wouldn’t use quite as much sugar and I would use more sausage.
I was looking for something diffrent for breakfasts. This sounded intresting and I gave it a try. WOW! It is everything that is said about it! I cooked it on a rainy sunday and it had my family asking when it would be done! It filled my whole house with a spicy aroma. My kids did like it and it was gone by monday night! I plan on making this often and espically for Christmas monrning. Thanks Ann M. Hester for a great recipe!!!