1 lb. raw sausage (unseasoned or mildly seasoned)
1 lb. brown sugar
1 c. raisins, cooked
1 c. liquid from raisins
1 c. nuts (black walnuts or pecans)
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking powder
1 tsp. baking soda
3 c. plain flour

Cream sausage and sugar. Sift dry ingredients and add in order. Batter will be stiff. Pour into 9 x 13 baking dish and bake for approximately 1 hour at 350°F. Watch closely the last 10 minutes of baking time as it may easily burn. Cool and refrigerate until used. This cake freezes very well.