It appears that, in addition to keeping alive the Christmas tradition of sausage cake, I have inadvertently begun a new tradition.
Both this year and last year, I had to run out and purchase an ingredient last-minute. Both years, it was a vital ingredient for the brown-sugar glaze (although it hasn’t been the same ingredient I was missing). Both years, I attempted to buy the ingredient at the Quik Mart just down the street, but was foiled and had to drive seven minutes to Kroger instead — for one singular ingredient.
Hopefully, I can maintain the tradition of the sausage cake not sucking.
Oh, and in case you aren’t privy to the joys of baking with meat, it’s apparently a Welsh recipe handed down through the Cook family. As far as our family recipe goes, I’m sworn to secrecy, but this one will give you an idea of what it’s all about. It tastes kind of like a heavy spice cake. With a thick glaze / candy coating of brown sugar, reminiscent of maple candies. Except made with brown sugar instead of maple syrup.
OMG, so good. Sausage cake IS Christmas to me.
