Sausage breakfast cake

sausage cake.jpg

It really just tastes like a spice cake with nuts and raisins - you can't really taste the sausage in it, except it does make it a coarser texture. Serve with coffee. It keeps you full on a cold morning!


Serves: 12 

  • 450g pork sausage

  • 325g dark brown sugar

  • 300g caster sugar

  • 2 eggs, beaten

  • 375g sifted plain flour

  • 1 teaspoon baking powder

  • 1 teaspoon bicarbonate of soda

  • 1 teaspoon ground ginger

  • 1 teaspoon nutmeg

  • 1 teaspoon cinnamon

  • 1 teaspoon allspice or cloves

  • 235ml brewed coffee

  • 145g raisins

  • 120g walnuts, chopped


Prep: 20min   Cook: 1hr30min Ready in: 1hr 50min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm cake tin. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry.

  2. In large bowl, combine sausage, brown sugar and caster sugar. Stir until mixture is well blended. Add eggs and beat well.

  3. In a separate bowl, sift together flour, ginger, baking powder and spices.

  4. Stir bicarbonate of soda into coffee.

  5. Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.

  6. Pour cake batter into the greased cake tin. Bake at 180 C / Gas 4 for 1 1/2 hours or until skewer inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire cooling tray.

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