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Holiday Recipe: Sausage Cake:
- 1 pounds(s) Bass Farm Sausage (Mild)
- 1 1/2 cup(s) granulated sugar
- 1 1/2 cup(s) firmly packed brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon(s) baking soda
- 1 cup(s) cold strong coffee
- 1 teaspoon(s) ginger
- 1 teaspoon(s) pumpkin pie spice or apple pie spice
- 1 baking powder
- 3 cup(s) sifted all purpose flour
- 1 cup(s) raisins
- -- Boiling water
- 1 cup(s) chopped nuts
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In mixing bowl combined meat and sugars. Stir until well blended. Add eggs and mix well. Stir baking soda into coffee. Mix all spices and baking powder into flour and add alternately to meat mixture with coffee, beginning and ending with flour. Pour boiling water over raisins, let set five minutes. Drain well. Dry raisins on paper towel. Fold raisins and nuts in cake batter. Pour mixture into a greased and floured 9 inch tube pan and bake at 350 degrees for 1 1/2 hours, or until done. Glaze and serve. --- Glaze: 1 cup powdered sugar, sifted; 2 tablespoons water; Combine and mix well. Drizzle over cake while the cake is still warm. ---
Personally, we think you can’t go wrong just cooking up our sausage in a pan with eggs and hot biscuits. But over the years, some inspired friends and loyal customers have crafted new notions for Bass Farm products. And since we’re all about fresh, we wanted to show you some of these fresh recipes. Hope you enjoy.
And write us if you’ve got any inspiring concoctions of your own. We’d much appreciate it.
