Southern-Style Sausage Spice Cake

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1. 1

   Preheat your oven to 190°C (375°F). Thoroughly grease and flour a 12-cup Bundt pan.

   Cirka 5 min

   Kockens tips: Properly preparing the pan is crucial to prevent this dense cake from sticking.

2. 2

   In a small saucepan, combine the raisins and water and bring the mixture to a boil over medium-high heat.

   Cirka 5 min

3. 3

   Once boiling, immediately remove the pan from the heat and set it aside.

   Kockens tips: This step plumps the raisins and makes them extra juicy in the final cake.

4. 4

   In a large bowl, use your hands or a stand mixer to combine the raw pork sausage and brown sugar until well-blended.

   Cirka 3 min

   Kockens tips: The mixture will look strange, but this is the correct method for distributing the fat and sugar.

5. 5

   In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground allspice, and ground cinnamon.

   Cirka 2 min

6. 6

   Pour the entire contents of the saucepan, including the warm water and raisins, into the sausage mixture and stir to combine.

   Cirka 1 min

7. 7

   Add about one-third of the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined.

   Cirka 1 min

8. 8

   Add half of the whiskey and mix briefly to incorporate.

   Cirka 1 min

9. 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.

   Cirka 2 min

   Kockens tips: Be careful not to overmix, which can result in a tough cake.

10. 10

    Gently fold in the chopped walnuts with a spatula.

    Cirka 1 min

11. 11

    Pour the batter into the prepared Bundt pan and smooth the top.

    Cirka 1 min

12. 12

    Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

    Cirka 1 tim

13. 13

    Allow the cake to cool in the pan on a wire rack for 10 minutes.

    Cirka 10 min

14. 14

    Carefully invert the cake onto the wire rack to finish cooling completely before slicing.

    Kockens tips: If the cake seems stuck, a few gentle taps on the bottom of the pan should help release it.