Recipe - Sauerkraut Apple Cake

2 cup Flour
2 teaspoon Baking powder
2 teaspoon Ground cinnamon
1 teaspoon Baking soda
1 teaspoon Salt
One half teaspoon Ground nutmeg
1 cup Sugar
One half cup Firmly packed brown sugar
4 lg Eggs
1 cup Vegetable oil
1 16 ounce package sauerkraut,
rinsed well, and squeezed
thoroughly dry
1 Granny smmith apple, peeled,
cored and coarsley grated,
squeezed dry
1 cup Coarsely chopped walnuts or
pecans

Cream Cheese frosting

Preheat oven to 350F. Line bottoms of two 8 inch round cake pans with
waxed paper. Grease and flour pans. Combine flour, baking powder,cinnamon,
baking soda, salt and nutmeg in medium sized bowl. Set aside. Mix sugars
together in large bowl, breaking up any lumps. Whisk in eggs, then oil,
until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and
stir just until moistened. Spoon into prepared cake pans. Bake about 35
minutes, or until wooden pick inserted in center comes out clean and cake
begins to pull away from sides of pan. Let cool 10 minutes, then invert
cakes onto wire racks to cool completely. Spread with cream cheese
frosting.

** %%%%% CREAM CHEESE FROSTING %%%%% **

16 ounce cream cheese, softened 1 cup confectioner's sugar 3 One half tbsp heavy
cream 2 tbsp grated orange zest (peel) 1 tsp cinnamon 2 tsp vanilla

Whip cream cheese, slowly adding sugar, until fluffy. Add orange
rind,cinnamon and vanilla. Mix well. Makes about 2One fourth cups.

Origin: Journal American, April 7, 93 Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini