2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 cup sugar
1/2 cup firmly packed brown sugar
4 large eggs
1 cup vegetable oil
16 ounces Strub’s Wine Sauerkraut, rinsed well and squeezed thoroughly dry
1 Granny Smith apple, peeled, cored, coarsely grated and squeezed thoroughly dry 1 cup coarsely chopped walnuts or pecans

Cream Cheese Frosting
1 package (16 ounces) cream cheese, softened
1 cup confectioners' sugar
3-1/2 Tbsp. heavy cream
2 Tbsp. grated orange rind
1 tsp. cinnamon
2 tsp. vanilla

Preheat oven to 350º F. Line bottoms of two 8-inch round cake pans with waxed paper. Grease and flour pans.

  • Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium-size 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 cake mix into prepared cake pans. Bake about 35 minutes, or until wooden pick inserted in centre 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 Cream Cheese Frosting on top of one cake. Top with second cake and frost top and sides.
  • Cream Cheese Frosting

  • Whip cream cheese, slowly adding sugar, until fluffy.
  • Add heavy cream, orange rind, cinnamon and vanilla.
  • Mix well. Makes about 2-1/4 cups.

Serves 12

Pickle Divider1.gif (2542 bytes)

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© 2003 Strub Brothers Limited