Judy, My Mom's sausage cake is really great, she always made it before Thanksgiving and let it 'blend' the flavor until Christmas, then she served it with hard sauce or whipped cream sprinkled with nutmeg. I hope this is what you were looking for. Enjoy! Nancy

Mom's Sausage Cake
1 pound uncooked pork sausage
1 1/2 cup brown sugar
Combine above and add:
2 eggs
Sift together:
3 cups flour (sift once)
1 tsp. ginger
1 tsp. baking powder
1 tsp. pumpkin pie spice
Combine:
1 tsp. baking soda
1 cup cold strong coffee

Add flour mixture and coffee mixture alternately to meat mix, beating well.

Pour 2 cups boiling water over 1 cup raisins and let stand 5 minutes. Drain raisins on cloth and dry.

Fold raisins and 1 cup chopped nuts into cake batter and pour into greased and floured tube pan. Bake at 350 degrees for 1 1/2 hours or until cake tests done.
May be made ahead of time, keeps indefinitely in refrigerator or freezer.