1 Pound mild beef sausage
1 Pound box brown sugar
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Teaspoon allspice
1 Teaspoon baking soda
1 Pound box raisins
1 ¼ Cups water
3 ¾ Cups flour
1 Pound chopped walnuts
1 Cup pineapple tidbits, drained and dried on paper towels
1 Cup maraschino cherries, drained and dried on paper towels
Preheat oven to 350F degrees.


Cover raisins with water in a saucepan. Bring mixture to a boil for 3to 5 minutes. Drain the raisins thoroughly and save one cup of the liquid. When liquid cools to warm add the baking soda to the liquid.

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In a large mixing bowl combine the sausage and brown sugar and mix well. Add the nutmeg, cinnamon, allspice and the 1 cup soda liquid and mix well.

Stir in the raisins, pineapple and cherries by hand.

Combine the walnuts with the flour and add to the sausage mixture. Stir by hand to blend.

Spoon batter into a greased angel food cake pan or bundt pan. Bake for 1 hour and 40 minutes or until pick comes out clean.

Cool for 15 to 20 minutes and remove from pan.

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