Ingredients Jump to Instructions ↓

  1. 42A-- 2 c All-purpose flour

  2. 2 ts Baking powder

  3. 2 ts Cinnamon

  4. 1 ts Baking soda

  5. 1 ts Salt

  6. 1/2 ts Ground nutmeg

  7. 1 c Sugar

  8. 1/2 c Brown sugar; firm pack

  9. 4 lg Eggs

  10. 1 c Vegetable oil

  11. 16 oz Sauerkraut; rinse, squeeze -dry

  12. 1 Granny Smith apple; peel, -core, grate coarse, squeeze -dry

  13. 1 c Walnuts or pecans; coarse -chop CREAM CHEESE FROSTING

  14. 16 oz Cream cheese; soft

  15. 1 c Confectioners' sugar

  16. 3 1/2 tb Heavy cream

  17. 2 tb Orange rind; grate

  18. 1 ts Cinnamon

  19. 2 ts Vanilla

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350~. Line bottoms of two 8" round cake pans with waxes paper. Grease and flour pan. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium bowl; set aside. Mix sugars together in large bowl, breaking up any lumps. Whisk in eggs, then oil, until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and stir just until moistened. Spoon into prepared cake pans. Bake about 35 minutes or until wooden pick comes out clean and cake begins to pull away from sides of pan. Let cool 10 minutes, then invert cakes onto wire racks to cool completely. Spread with CREAM CHEESE FROSTING-Whip cream cheese, slowly adding sugar, until fluffy. Add hevy cream, orange rind, cinnamon and vanilla. Mix well. Makes about 2-1/4 cup.

  2. cal; 40 gr fat; 60% fat. Source: Times-Picayune, NOLA. MM Waldine Van Geffen --


Send feedback