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Pork Sausage Cake

1 lb. bulk pork sausage, uncooked
1 cup raisins
1 cup chopped walnuts or pecans
1 1/2 cups firmly packed brown sugar
1 1/2 cups granulated sugar
2 eggs
3 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1 cup water and 2 teaspoons instant coffee (or 1 cup coffee)
1 teaspoon baking soda
Pecan halves, holly leaves, and glace' whole cherries for garnish

In a large bowl, mix together sausage, raisins, walnuts, sugars,
and eggs. Mix flour with pumpkin pie spice, ginger, nad baking
powder. Stir together water, instant coffee, and baking soda.
Add flour mixture and liquid alternately to sausage mixture. Pour
into a buttered and flour-dusted 10-inch tube pan or a 12-cup
fluted-tube cake pan. Bake in a 350 deg. oven for 1 hour 25 minutes
or until a wooden pick, inserted in center, comes out clean.
(Lightly cover cake with foil if it begins to brown excessively.)
Let cool 10 minutes, then turn out onto a rack to cool completely.
Wrap airtight to freeze; thaw unwrapped; allow at least 3 hours.
To serve, decorate with pecans, holly, and cherries if desired.
Cut in thin slices. Makes 20-25 slices.


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