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.
8 people made this
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
250ml vegetable oil
450g jarred sauerkraut, drained and rinsed
1 apple - peeled, cored and finely chopped
100g pecans, chopped
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat the oven to 170 C / Gas 3
Whisk together flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg.
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.
Bake for 35 minutes. Remove from the oven, and cool on a wire rack.