Charlene's Recipe

Fabulous fruit and nut spread

Category: Beverages

Serves 12

1 lb ground sausage, browned and drained
1 1/2 cup sugar
1 1/2 cup brown sugar, packed
2 eggs, beaten
3 cup all purpose flour
1 tsp baking powder
1 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp baking soda
1 cup coffee, chilled
1 cup raisins
3 cup boiling water
1 cup chopped walnuts

Crumble sausage into small pieces in a large bowl; stir in sugars until mixture is well blended. Add eggs and beat well; set aside. In a separate bowl, sift together flour, baking powder, ginger and pumpkin pie spice; set aside. Stir baking soda into cold coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Combine raising and water in a bowl; set aside for 5-10 minutes. Drain well; fold raising and walnuts into cake batter. Turn batter into a well greased Bundt cake pan. Bake at 350 F for 1 1/2 hours or until cake tests done. Cook in pan 15 minutes before turning out onto a serving platter.