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Title: Old-Fashioned Pork Cake
Categories: Pork Dessert Nut Midwest Cake
Yield: 1 Cake
| 1 | lb | Fresh pork sausage |
| 3 | c | Brown sugar, firmly packed |
| 1 | Egg, lightly beaten | |
| 1 | ts | Baking soda |
| 1 | c | Cold strong coffee |
| 1 | c | Raisins |
| 1 | c | Hickory nuts, walnuts, or pecans |
| 1 | ts | Salt |
| 3 | c | Sifted flour |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1 | ts | Allspice |
Mix sausage with sugar. Add the beaten egg and mix well. Add the soda to the coffee, then stir mixture into the sausage mixture. Add raisins nuts, salt, flour and spices, and mix well. The batter will be very stiff. Turn into a 9 or 10-inch tube pan with greased sides and a waxed-paper lining on the bottom. Bake at 350F. for 1 hour, or until cake shrinks from sides of pan and tests done when a cake tester is inserted in its center. Ice with Caramel Frosting.
~--------- CARAMEL FROSTING : 1/2 c Sugar 1 c Light cream : 1 c Dark brown sugar, 1 T Butter -firmly packed
Combine all ingredients in a saucepan and boil to the softball stage, or 234F. on a candy thermometer. Cool slightly, and beat until thick enough to spread.
The Midwestern Country Cookbook
MM Format by John Hartman Indianapolis, IN
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