Ingredients
12
12 servings
- •1 cup raisins
- •1 pound raw, bulk Italian sausage
- •1 ½ cups brown sugar
- •1 ½ cups white sugar
- •2 eggs, lightly beaten
- •1 cup chopped pecans
- •3 cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon ginger
- •1 teaspoon pumpkin pie spice
- •1 cup cold coffee
- •1 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
- Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
- In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
- Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutritional Facts
Per 12 servings
- Calories: 492
- Carbohydrate: 80g
- Fat: 16g
- Fiber: 2g
- Protein: 11g
- Sugar: 52g
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