Original recipe yields 18 servings
Based on a 2,000 calorie dietSee full nutrition
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 wo...
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.
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 ...
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 excel...