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Preparation Time: 25 minutesCooking Time: Baking Time - 60 minutes
Makes: 16 servings
2 ½ cups (625 mL) Robin Hood® All-Purpose Flour1 tsp (5 mL) baking powder 1 tsp (5 mL) baking soda1 tsp (5 mL) salt1 ½ tsp (7 mL) cinnamon½ tsp (2 mL) nutmeg4 eggs2 cups (500 mL) sugar1 cup (250 mL) Crisco® Canola Oil2 cups (500 mL) Bick’s® Wine Sauerkraut1 cup (250 mL) raisins¾ cup (175 mL) chopped nuts
1. Preheat oven to 350°F (180°C). Grease a 13” x 9” (33cm x 23cm) baking pan. 2. Combine first 6 dry ingredients. Mix well.3. Beat eggs and sugar in large bowl until light. Gradually add oil, beating until smoothly blended. Add dry ingredients; mix well. Stir in sauerkraut, raisins and nuts. Turn into prepared pan.4. Bake in preheated oven, 50 to 60 minutes, or until cake springs back when lightly touched. Cool completely. Fill and frost as desired.
Was a bit worried about sauerkraut (what the heck, sauerkraut in cake?!?) but it is an AMAZING snack cake =] I also topped it with a maple glaze, which was goood =D
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A glistening hot pepper glaze blends well with the savoury cheese filling in these delectable appetizers.
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Rating:
Prep Time: 25 minutes Cooking Time: Baking Time - 60 minutes Makes: 16 servings
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