Southern-Style Sausage Spice Cake
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
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serve at room temperature, or warm individual slices in the microwave for 15-20 seconds.
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