Sausage Cake(Permanent Mold Casting)
A savory sweet sausage cake with warm cinnamon and plump raisins, perfect for brunch or a holiday dessert, blending sweet, spice, and hearty meat flavors.
Ingredients
Instructions
- Cover raisins with water and boil for 20 minutes.
- While raisins are boiling, combine sausage, cinnamon, and sugar in a bowl.
- Using a slotted spoon, add the raisins to the sausage mixture, reserving the raisin water.
- Measure 1 cup of the raisin juice; if less, add water to reach one cup.
- Add baking soda to the juice, then pour the mixture into the sausage blend, watching for foaming.
- Stir in the flour until well combined.
- Grease and flour a tube pan, then pour the batter in.
- Bake at 400°F for 55 minutes or until a toothpick inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or a splash of vanilla extract to the batter. If beef sausage is unavailable, you can substitute with pork or turkey sausage. Ensure to adjust the sugar based on the sweetness of your raisins. For an interesting twist, try adding a pinch of nutmeg along with the cinnamon.
Serving Suggestions
Serve the sausage cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with a hot cup of coffee or tea. Consider serving alongside a fresh fruit salad to balance the rich flavors, making it a delightful treat for breakfast or brunch.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, slice and warm in a microwave or oven until heated through. This cake can also be enjoyed cold, making it a versatile snack.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage Cake(Permanent Mold Casting) contains roughly 390 calories, with 11g protein, 83g carbohydrates, and 2g fat. It is an excellent source of iron (25% of the Daily Value), vitamin C (23% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 633mg per serving (28% 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 different types of sausage for this recipe?
Absolutely! While beef sausage is traditional, you can experiment with pork or turkey sausage to suit your taste. Each type will impart a unique flavor to the cake, so feel free to get creative!
How do I know when the sausage cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If there’s wet batter on the toothpick, bake a bit longer and check again.
Can I freeze the sausage cake for later use?
Yes, you can freeze the sausage cake! Wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating and enjoying.
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).