SAUSAGE CAKE
1 pound unseasoned ground fresh pork
2 cups dark brown sugar
1 cup seedless raisins
1 cup walnuts
3 cups sifted all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup cool black coffee (not instant)
1 teaspoon baking soda
Dissolve the baking soda in the coffee. Put all of the other ingre dients
in a large mixing bowl and start mixing, adding liquid gradu ally. I do
this by hand, but a mixer with dough hooks could be used. When thoroughly
mixed, divide between two 9-inch layer pans. Bake at 350 for 45 minutes or
until toothpick inserted in center comes out clean.
Remove layers to racks to cool to room temperature.
Brown Sugar Icing:
3 cups dark brown sugar
1 cup half-and-half
1 tablespoon butter
1 teaspoon vanilla
walnuts
Cook sugar, milk and butter together in a thick-bottomed pan, stirring
almost constantly, until comes to a boil. Reduce heat and continue to cook
to soft-ball stage (about 5 minutes.) Remove from heat; add the vanilla.
Beat until thick and creamy. Cover and set aside. You can add chopped wal
nuts to the icing at this point, or wait until after the cake is iced, using
either chopped or halved nut meats to decorate the cake, as you prefer.
When cake has cooled to room temperature, spread generously with icing. Top
with additional nuts, if desired.
Allow to set to get firm. Wrap in aluminum foil or tightly in a clean, linen
dish towel and refrig erate for a couple of days before cutting.
Melina Huddy
Mineral Wells
54th Annual Parkersburg W.V. News & Sentinel Cookbook
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