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.
Do you have to drain or strain alot of the Sauekraut (SK) liquid out? Do you leave the SK as it comes out of jar, or do you run a knife through it to help it mix?? I believe my mother made a chocolate cake with SK ** I had to find an acronym-SK-hard to spell!! I can't wait to make it!!
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
MMMMMMMMMMMMMMM
Take the taste of the fall season, add sweet maple and a nutty glaze, and see what magic you can make!
Prep Time: 25 minutes plus baking and chilling time Cooking Time: Makes: 8-10 portions
Rating:
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