1 c. raisins
1 lb. hot sausage
1 1/2 c. brown sugar
1 1/2 c. white sugar
2 eggs
1 c. chopped pecans
3 c. flour
1 tsp. ginger & 1 tsp. pumpkin pie spice
1 tsp. baking powder
1 c. cold coffee
1 tsp. baking soda

Simmer the raisins in water to cover for 5 minutes and drain. Mix sausage, brown sugar, white sugar and eggs. Stir in nuts and raisins. Mix flour, spices and baking powder. Stir baking soda into coffee. Blend coffee and flour mixture into sausage mixture.

Pour into a greased, floured 9 inch tube pan. Bake at 350 degrees for 1 1/2 hours. You can place a pan of hot water in the oven with the cake while it is cooking. When the cake is done let cool and pour about 1/2 cup of peach brandy over all.