3 c. packed brown sugar
1 lb. lean bulk sausage, mildly seasoned
3 1/4 c. sifted all-purpose flour
1 c. strong black coffee
1/2 c. raisins, dredged in flour
1 egg, beaten
2 tsp. baking soda
3 tsp. baking powder
1 tsp. nutmeg
2 tsp. cinnamon
1/4 tsp. salt
2 tsp. vanilla
1 c. chopped pecans

Combine brown sugar and sausage in a large mixing bowl. Add egg and mix well. Sift dry ingredients together and add to sausage mixture alternately with coffee. Stir in vanilla. Add flour-coated raisins and pecans and stir until thoroughly combined. Pour into well-greased tube pan and bake at 350 degrees for 1 1/4 hours. Cool for 20 minutes before removing from pan. Spread with confectioners' glaze.

CONFECTIONERS' GLAZE:

2 tbsp. milk
1/2 to 3/4 c. sifted powdered sugar

Mix milk with 1/2 cup confectioners' sugar (more if needed) until mixture is of a thin, spreading consistency. Spoon over top of cake.