1 lb. pork sausage
1 1/2 c. firmly packed brown sugar
1 1/2 c. sugar
2 eggs, lightly beaten
3 c. sifted flour
1 tsp. ginger
1 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. baking soda
1 c. cold strong coffee
1 c. raisins
1 c. chopped walnuts

In mixing bowl, combine meat and sugars and stir until mixture is well blended. Add eggs and beat well. Onto piece of waxed paper, sift flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Pour boiling water over raisins and let stand 5 minutes; drain well and dry raisins in cloth. Fold raisins and walnuts into cake batter. Turn batter into well greased and floured mini bundt pan. Bake 1 1/2 hours at 350 degrees or until done. Cool 15 minutes in pan before turning out.