1 pound pork sausage
1 1/2 cups brown sugar, packed
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon mace
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cardamon
1 teaspoon baking soda
1 cup strong coffee (cold)
1 cup currants
1 cup chopped walnuts
Preheat oven to 350 F. Combine meat and sugar in mixing bowl and mix well. Stir in eggs and beat well. Mix flour, baking powder, and spices together. Stir baking soda into cold coffee. Add flour-spice mixutre and soda-coffee mixture to mixing bowl alternately, beating vigorously.
Pour boiling water over currants and let stand until currants soften, about 5 minutes. Drain and pat dry with paper towels. Fold currants and walnuts into sausage cake batter and mix well.
Grease 9-cup bundt pan or charlotte mold and dust with flour; tap lightly to shake out excess flour. Turn batter into pan.
Bake 1 1/2 hours or until cake begins to leaves ides of pan and wooden skewer inserted in center comes out clean. Let stand 20 minutes; unmold. Dust lightly with powdered sugar before serving. If desired, garnish with dried fruits chopped (Dates, apricots, citron, etc.)
Note: Good served with cream cheese.
Copyright ©1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
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