Cracker Sausage Cake
Savory sausage cake with sweet raisins, brown sugar, and a buttery pecan crust—rich, comforting, and perfect for a cozy family dinner or holiday gathering.
Ingredients
Instructions
- Combine 1 lb pork sausage, 1 cup boiling water, and 1 box brown sugar in a bowl; break up and mix by hand.
- Add 3 cups self‑rising flour, 1 box raisins, 1 lb pecans, 1 tsp baking soda, and 3/4 tsp each of cloves, nutmeg, and cinnamon; stir until well combined.
- Transfer the batter to a tube‑shaped pan and bake at 300°F (150°C) for 1½ hours, or until the center is firm and the top is golden.
- Let the cake cool slightly before slicing and serving.
Tips & Substitutions
For a slightly different flavor profile, consider substituting the pork sausage with turkey sausage or a plant-based alternative. If you prefer a sweeter twist, add a handful of chocolate chips or swap out some of the raisins for dried cranberries. Mixing in a bit of orange zest can also brighten the flavors. Make sure the baking soda is fresh for optimal rise.
Serving Suggestions
Serve slices of Cracker Sausage Cake warm or at room temperature for brunch or as a savory snack. It pairs beautifully with a dollop of sour cream or a side of fruit salad for a refreshing contrast. Consider serving alongside American recipes like Cheese Pork Chops or Chops 'N Sour Cream for a hearty meal.
Storage & Reheating
Store any leftover Cracker Sausage Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or until just heated through, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Cracker Sausage Cake contains roughly 2280 calories, with 31g protein, 255g carbohydrates, and 138g fat. It is an excellent source of dietary fiber (78% of the Daily Value), iron (64% of the Daily Value), and protein (61% of the Daily Value). Note that it is relatively high in sodium, at 1359mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of pecans?
Absolutely! You can substitute the pecans with walnuts, almonds, or even sunflower seeds for a nut-free option. Just keep in mind that the flavor and texture will vary slightly, so choose a nut that complements your taste preferences.
Is there a way to make this recipe gluten-free?
Yes, you can substitute the self-rising flour with a gluten-free all-purpose flour blend. Be sure to include additional baking powder and adjust the liquid as necessary to achieve the right batter consistency. This will help ensure the cake rises properly while keeping it gluten-free.
Can I freeze the Cracker Sausage Cake?
Yes, this cake freezes well! To freeze, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight and reheat as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).