Sauerkraut apple nut cake

Sauerkraut apple nut cake


8 people made this

About this recipe: Don't be put off by the name - this is an extremely delicious and moist apple and nut cake with a coarser texture. You drain the liquid off the sauerkraut so it doesn't overpower the cake.

Bev Austin

Makes: 1 cake

  • 250g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 300g caster sugar
  • 2 tablespoons treacle
  • 4 eggs
  • 250ml vegetable oil
  • 450g jarred sauerkraut, drained and rinsed
  • 1 apple - peeled, cored and finely chopped
  • 100g pecans, chopped

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Preheat the oven to 170 C / Gas 3
  2. Whisk together flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg.
  3. In a large bowl, combine oil, treacle and sugar with an electric mixer. Mix in eggs. Blend in dry ingredients. Stir in sauerkraut, apples and nuts by hand. Pour cake batter into a greased and floured cake tin or loaf tin.
  4. Bake for 35 minutes. Remove from the oven, and cool on a wire rack.

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