• Preparation Time 25 minutes
  • Baking Time 60 minutes
  • Makes 16 servings
  • Freezing Excellent

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Ingredients

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

Serving Size: 16 servings

Directions

Serving Size: 16 servings

  • Preheat oven to 350ºF (180ºC). Grease a 13” x 9” (3 L) baking dish.
  • Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a large mixing bowl.  
  • Beat eggs and sugar in a separate large mixing bowl until light in texture. Gradually add oil, beating until smoothly blended.
  • Add flour mixture, mixing well. Stir in sauerkraut, raisins and nuts. Pour batter into prepared baking dish.
  • 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.

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