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Cakes, Tortes


Sauerkraut & Chocolate Spice Cake

2 c sauerkraut

3 t baking powder

3/4 c butter

2 t baking soda

2 c sugar

1/2 t salt

2 1/2 t vanilla

1/2 t cinnamon

3 eggs

1 t nutmeg

2 3/4 c flour

1/2 c warmed milk

1/2 c cocoa

1 T orange zest

Preheat oven to 350°F. Grease and flour a Bundt pan.

Rinse sauerkraut under cold water and squeeze out all the water, then soak it in hot tap water for 30 minutes. Squeeze out the water well again and let set to drain while mixing the cake. Cream butter and sugar. Add in eggs one at a time, mixing well after each addition, then the vanilla. Sift the dry ingredients together, and then add to the creamed mixture. Add in the warmed milk and stir in the sauerkraut and orange zest. Pour into prepared pan and bake for 60 minutes or until cake tests clean. Glaze with Coffee Glaze.

Clipped and adapted from FoodDay section, The Oregonian, no date but early '90s. The article was entitled Cuckoo Cakes by Joan Harvey. She says, "…the fun is waiting until after the compliments to reveal the bizarre ingredient that made the cake taste so good." So true.

 

 

 

 


 

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