Sauerkraut Apple Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 4, 2010
It all depends on the brand of sauerkraut you buy when making something like this. Canned or bagged, and if it has a strong flavor to it or not. Some bagged krauts are sweeter than others.
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Photo by Susan

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Houston, Texas, USA
Reviewed: Feb. 21, 2010
My husband liked this and said it was carrot cake-ish. Here are my tweaks (doesn't everyone tweak?). I used 2 1/2 cups fresh ground soft wheat flour (aka pastry flour). For sugar, I used 1/2 cup agave nectar and the 2 TBSP molasses (not terribly sweet, but the frosting adds to the sweetness). I reduced the oil to 3/4 cup. The sauerkraut I rinsed, drained, and squeezed out as much water as I could. Also, I used 3 apples (they were small). Thanks for this crazy recipe - it's a great way to use up leftover sauerkraut. =) I only put 4 stars, since I tweaked the original recipe so much, but with my tweaks it's a 5 star recipe for our family.
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Reviewed: Jun. 29, 2009
This is an interesting recipe. I had lots of leftover sauerkraut from a barbeque and wanted to try it. The cake baked well, but took an extra 15 minutes to cook completely. The texture was excellent, and my family enjoyed it. I wouldn't say it's their all-time favorite, as you can taste the sauerkraut distinctly. They are pretty open-minded about food, but if yours is picky, this might not be good. I think it might work better with less sauerkraut, and a bit more apple.
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Reviewed: Apr. 2, 2005
I read the only other review of this recipe and decided that nothing could be all that bad if porpoerly prepared. Having baked with sauerkraut before I knew that if not thooroughly washed it would not be good. I tried this recipe and foud it to be very good and even gave some to firends who do not like sauerkraut and they found the cake to be most enjoyable.
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Reviewed: Nov. 27, 2002
This was horrible, don't try it.
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