"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sauerkraut Apple Cake Recipe

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This recipe for Sauerkraut Apple Cake, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindell, Kathern
Added: Saturday, October 21, 2006



2 c. flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 c. sugar
1/2 c. firmly packed brown sugar
4 large eggs
1 c. vegetable oil
1 (16oz) pkg sauerkraut
1 granny smith apple
1 c. coarsely chopped walnuts or pecans


16 oz cream cheese, softened
1 c. confectioners' sugar
3 1/2 Tbs heavy cream
2 tbs grated orange rind
1 tsp cinnamon
2 tsp vanilla

Heat oven to 350F. Grease and flour two 8" round cake pans and line bottoms with waxed paper.
Rinse sauerkraut well and squeeze thoroughly dry. Peel, core and coarsely grate apple. Squeeze dry. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium bowl; set aside. Mix sugars in large bowl, breaking up any lumps. Whisk in eggs, then oil; stir in sauerkraut, apple and nuts. Add flour mixture, stirring just until moistened. Spoon into prepared pans and bake about 35 minutes, until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pans. 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 cream, orange rind, cinnamon and vanilla; mix well. Makes 2 1/4 cups.




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