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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 274.4
  • Total Fat: 10.3 g
  • Cholesterol: 16.0 mg
  • Sodium: 115.7 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.9 g

View full nutritional breakdown of Sausage Cake calories by ingredient
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Sausage Cake

Submitted by: MRSTEJANO

Introduction

This recipe came from my grandfather, who was an American Indian (half Cherokee, half Cheyenne). His name was Charles Franklin Graves, because he was discovered at an Indian massacre site. He did not know his name, to he was named Charles Franklin Graves. This cake has been made by my family for many generations. It is similar to a nut cake. Once you taste this cake, you will be addicted, but one slice will be enough. This recipe came from my grandfather, who was an American Indian (half Cherokee, half Cheyenne). His name was Charles Franklin Graves, because he was discovered at an Indian massacre site. He did not know his name, to he was named Charles Franklin Graves. This cake has been made by my family for many generations. It is similar to a nut cake. Once you taste this cake, you will be addicted, but one slice will be enough.
Number of Servings: 20

Ingredients

    3/4 pound ground pork cutlet
    2 1/4 cups brown sugar
    1 1/2 teaspoons baking soda
    1 pound bag of walnuts shelled
    2 1/3 cups regular flour
    3/4 cup coffee
    3/4 teaspoon spices (1/4 teaspoon each of nutmeg, cloves, and cinnamon)
    1 pound box of raisins

Directions

We used to make this cake for family get-togethers, like Thanksgiving, Christmas and Easter. It will always have a special place in my heart and memory!



Preheat oven to 325 degrees. Put all ingredients in large mixing bowl. Mix with a spoon. Prepare an angelfood cake pan (or a large bundt pan) by greasing pan, and dusting with flour.

Fill pan until almost full. Cover with brown paper during last hour of baking time. Bake until toothpick stuck in center comes out clean.
Cool on a wire rack; wrap in waxed paper or foil.

In old days, cakes were wrapped in cloth, dampened in wine to keep moist and mellow.

Store in airtight containers in cool place.

Number of Servings: 20

Recipe submitted by SparkPeople user MRSTEJANO.






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