Sauerkraut apple nut cake

    50 min

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    I read the only other review of this recipe and decided that nothing could be all that bad if porpoerly prepared. Having baked with sauerkraut before I knew that if not thooroughly washed it would not be good. I tried this recipe and foud it to be very good and even gave some to firends who do not like sauerkraut and they found the cake to be most enjoyable.  -  02 Apr 2005  (Review from Allrecipes US | Canada)


    This was horrible, don't try it.  -  27 Nov 2002  (Review from Allrecipes US | Canada)


    It all depends on the brand of sauerkraut you buy when making something like this. Canned or bagged, and if it has a strong flavor to it or not. Some bagged krauts are sweeter than others.  -  04 Jun 2010  (Review from Allrecipes US | Canada)