To many people learning how to make the sausage cake recipe sounds strange; to me it did also. I knew this cake as a fruitcake recipe. From my German ancestry came the practice of raising pigs (none for pets). All through my childhood I remember my Dad and my brothers raising hogs and butchering to provide poek for our use. This process was done in the fall of the year which provided great meat throughout the winter months.
After the meat was portioned out in roasts, steaks, bacon or whatever, the rest of everything was thrown into the sausage. There was always lots of this! This is why my ancestors came up with this cake recipe. The meat replaces any need for shortening in the cake saving the fresh made lard for all the other needs in cooking.
As I got older, it took me a long time to taste this sausage recipe not realizing that it was the same cake I was use to eating as our fruitcake recipe. You can add all kinds of fruit in it; dried, canned or fresh with various spices. Actually, various friends who ha learned how to make sausage cake recipes encouraged me to try theirs; I refused thinking it sounded strange.
I was talking to my older sister one day and she said she learned how to make a sausage cake recipe. We got into a lengthy discussion about this recipe and I finally realized this was our fruitcake recipe. This prompted me to start making them at holiday time. It is really very good and very moist. You would have no idea that the main ingredient is sausage!
Preheat oven to 350F degrees.
Cover raisins with water in a saucepan. Bring mixture to a boil for 3to 5 minutes. Drain the raisins thoroughly and save one cup of the liquid. When liquid cools to warm add the baking soda to the liquid.
In a large mixing bowl combine the sausage and brown sugar and mix well. Add the nutmeg, cinnamon, allspice and the 1 cup soda liquid and mix well.
Stir in the raisins, pineapple and cherries by hand.
Combine the walnuts with the flour and add to the sausage mixture. Stir by hand to blend.
Spoon batter into a greased angel food cake pan or bundt pan. Bake for 1 hour and 40 minutes or until pick comes out clean.
Cool for 15 to 20 minutes and remove from pan.
Preheat oven to 350F degrees; butter and lightly flour a large tube cake pan.
In large pot cover pork with boiling water; cook and stir for 5 minutes.
Set pot off to cool; when cool stir in baking soda, brown sugar and molasses; let stand.
In a bowl sift together flour, baking powder, spices and salt; add to the mixture in the pot.
Add all fruits and nuts; stir well to blend.
Spoon mixture into prepared cake pan; bake about 3 hours or until pick comes out clean.Painless Cooking › Cakes › Sausage
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