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SAUERKRAUT APPLE CAKE
Serves 12

2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
1/2 cup firmly packed brown sugar
4 large eggs
1 cup vegetable oil
16 ounces sauerkraut, rinsed well and squeezed thoroughly dry
1 Granny Smith apple, peeled, cored, coarsely grated and squeezed dry
1 cup coarsely chopped walnuts or pecans


1 package (16 ounces) cream cheese, softened
1 cup confectioners' sugar
3-1/2 Tbsp. heavy cream
2 Tbsp. grated orange rind
1 tsp. cinnamon
2 tsp. vanilla

Preheat oven to 350 F. 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-size 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 cake mix 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 Cream Cheese Frosting on top of one cake. Top
with second cake and frost top and sides.


Cream Cheese Frosting

Whip cream cheese, slowly adding sugar, until fluffy. Add heavy
cream, orange rind, cinnamon and vanilla. Mix well. Makes about
2-1/4 cups.

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