1 1/2 c. granulated sugar
1 1/2 c. brown sugar
1 lb. lean sausage, crumbled
2 eggs
1 c. chopped pecans
1 tbsp. rum (optional)
3 c. all-purpose flour
1 tsp. ground ginger
1 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. baking soda
1 c. strong black coffee
1 c. seedless raisins

Combine sugars, sausage, eggs, pecans and rum; blending well. Sift flour with ginger, baking powder and spices. Stir soda into coffee. Add flour mixture and coffee alternately to sausage mixture, beginning and ending with flour.

Simmer raisins a few minutes, drain well and blot dry on paper towel. Fold with pecans into batter. Turn batter into a greased and floured tube pan. Bake at 350 degrees for 1 1/2 hours or until done. Cool 10 minutes in pan. Then turn out on rack to cool.