DessertBrunchMain Course

Southern-Style Sausage Spice Cake

Name: Southern-Style Sausage Spice Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: american
Ingredients: 454 g pork sausage raw, bulk; 2 cup light brown sugar packed; 1.5 cup raisin; 360 ml water; 3 cup all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 tsp ground allspice; 1 tsp ground cinnamon; 1 cup walnut chopped; 60 ml whiskey

This unique and hearty cake combines savory ground sausage with the sweetness of brown sugar and raisins. Warmed with spices like cinnamon and allspice, and a splash of whiskey, it's a dense, moist cake perfect for a special brunch or as an unconventional dessert.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 12
Difficulty: Medium
Per serving: 484 kcal

Allergen information: may contain gluten, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

454 gpork sausage, raw, bulk
2 cuplight brown sugar, packed
1.5 cupraisin
360 mlwater
3 cupall-purpose flour
1 tspbaking powder
1 tspbaking soda
1 tspground allspice
1 tspground cinnamon
1 cupwalnut, chopped
60 mlwhiskey

Equipment

large bowl · spatula · wire rack · small saucepan · medium bowl · whisk · oven · bundt pan

The method

Step by step

1
Preheat your oven to 190°C (375°F). Thoroughly grease and flour a 12-cup Bundt pan.
About 5 min
Cook’s note: Properly preparing the pan is crucial to prevent this dense cake from sticking.
2
In a small saucepan, combine the raisins and water and bring the mixture to a boil over medium-high heat.
About 5 min
3
Once boiling, immediately remove the pan from the heat and set it aside.
Cook’s note: This step plumps the raisins and makes them extra juicy in the final cake.
4
In a large bowl, use your hands or a stand mixer to combine the raw pork sausage and brown sugar until well-blended.
About 3 min
Cook’s note: The mixture will look strange, but this is the correct method for distributing the fat and sugar.
5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground allspice, and ground cinnamon.
About 2 min
6
Pour the entire contents of the saucepan, including the warm water and raisins, into the sausage mixture and stir to combine.
About 1 min
7
Add about one-third of the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined.
About 1 min
8
Add half of the whiskey and mix briefly to incorporate.
About 1 min
9
Repeat by adding another third of the flour mixture, the remaining whiskey, and finally the last of the flour, mixing gently after each addition until just incorporated.
About 2 min
Cook’s note: Be careful not to overmix, which can result in a tough cake.
10
Gently fold in the chopped walnuts with a spatula.
About 1 min
11
Pour the batter into the prepared Bundt pan and smooth the top.
About 1 min
12
Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
About 1 hr
13
Allow the cake to cool in the pan on a wire rack for 10 minutes.
About 10 min
14
Carefully invert the cake onto the wire rack to finish cooling completely before slicing.
Cook’s note: If the cake seems stuck, a few gentle taps on the bottom of the pan should help release it.

Per serving

Nutrition

22%Score

Calories: 483.8kcal
Protein: 10.8g
Carbs: 73.2g
Fat: 16.4g
Fibre: 2.4g
Sugar: 44.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Reheating

Serve at room temperature, or warm individual slices in the microwave for 15-20 seconds.