Moist ‘n Spicy Kraut Cake

Moist ‘n Spicy Kraut Cake

Preparation Time: 25 minutes
Cooking Time: Baking Time - 60 minutes

Makes: 16 servings

Ingredients:

2 ½ cups (625 mL) Robin Hood® All-Purpose Flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 ½ tsp (7 mL) cinnamon
½ tsp (2 mL) nutmeg
4 eggs
2 cups (500 mL) sugar
1 cup (250 mL) Crisco® Canola Oil
2 cups (500 mL) Bick’s® Wine Sauerkraut
1 cup (250 mL) raisins
¾ cup (175 mL) chopped nuts

Directions:

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.

Featured Products:

Bick’s® Wine Sauerkraut
Bick’s® Wine Sauerkraut
Canola Oil
Canola Oil
Robin Hood All Purpose Flour
Robin Hood All Purpose Flour

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Recent Comments:

Review on 1/30/2010 11:12:00 PM by Sydnie

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

Review on 9/1/2009 5:50:00 PM by Alex

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