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Ingredients1 h 45 m servings 492 cals
Original recipe yields 12 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
- Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
- In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
- Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Per Serving: 492 calories; 15.5 g fat; 80.3 g carbohydrates; 10.7 g protein; 46 mg cholesterol; 469 mg sodium. Full nutrition
ReviewsRead all reviews 2
If you follow this recipe as laid out it works out fantastic and is very delicious. I have cooked it for one Christmas party and for a Christams Eve dinner this year (2007), I ended up passing o...