Moist ‘n Spicy Kraut Cake

Moist ‘n Spicy Kraut Cake

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Moist ‘n Spicy Kraut Cake

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, rinsed, drained, finely chopped
1 cup (250 mL) raisins
¾ 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.

Preparation Time : 25 minutes
Baking Time : 60 minutes

Makes: 16 servings

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Moist ‘n Spicy Kraut Cake
 


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