Sauerkraut apple nut cake

    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
    • 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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