Moist'n Spicy Sauerkraut Cake | Recipes

Moist'n Spicy Sauerkraut Cake

(5) Ratings:
Prep Time:
Baking Time:
Makes:16 servings

The special ingredient in this moist spice cake adds a wonderful texture and tastes surprisingly delicious. Your guests will never guess!


2 1/2 cups 625 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
1 tsp 5 mL salt
1 1/2 tsp 7 mL ground cinnamon
1/2 tsp 2 mL ground nutmeg
1/2 tsp 2 mL ground cloves
4 eggs
2 cups 500 mL granulated sugar
1 cup 250 mL Crisco® Vegetable or Canola Oil
2 cups 500 mL finely chopped Bick's® Wine Sauerkraut, rinsed and drained
1 cup 250 mL raisins
3/4 cup 175 mL chopped nuts, optional


  1. Preheat oven to 350ºF (180ºC). Grease a 13” x 9” (3 L) baking dish.
  2. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a large mixing bowl.  
  3. Beat eggs and sugar in a separate large mixing bowl until light in texture. Gradually add oil, beating until smoothly blended.
  4. Add flour mixture, mixing well. Stir in sauerkraut, raisins and nuts. Pour batter into prepared baking dish.
  5. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely. Ice as desired.

Nutritional Information

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