Aunt Red’s Recipes

SAUSAGE CAKE

1 pound bulk pork sausage    

2 cups brown sugar   

1 cup granulated sugar 

3 cups flour    

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon allspice

 

Cream sausage and sugars. Sift dry ingredients together. Introduce dry ingredients and coffee alternately to creamed sausage and sugar mixture. Fold in nuts and dates that have been dusted with flour. Bake at 325° in greased and floured tube or loaf pan for 1 hour to 1 hour, 15 minutes. Serves 16 to 18.

Aunt Red’s note...a good, moist cake to have around for the holiday season. Can use hot sausage, but I prefer mild.

 

(From Cooking with Curtis Grace cookbook; Paducah, KY)

 

 

Aunt Red’sTM

5100 Helene Road        
Memphis, TN  38117

 

Phone: 901.481.3214
E-mail: cynthia@auntred.com

1 teaspoon ground cloves

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1 cup brewed coffee

1 cup nuts, chopped

1 cup dates, chopped