Sauerkraut Apple Cake

An Amish recipe. Very moist, with a hearty texture; like carrot cake. Freezes well.

• 2 c. flour
• 2 tsp. baking powder
• 3 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground nutmeg
• 1 c. sugar
• 1/2 c. brown sugar, packed
• 4 eggs
• 1 c. vegetable oil
• 16 oz. sauerkraut, rinsed and well-drained
• 1 apple, peeled, cored, finely chopped
• 1 c. coarsely chopped walnuts or pecans

Preheat oven to 325. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg; set aside.

In another large bowl, combine the sugars and whisk in the eggs, then the oil; blend well. Stir in the drained sauerkraut, apples and nuts. Add the dry ingredients and stir, just until moistened.

Pour into a greased 9 X 13-inch glass dish, and bake for 35 minutes, or until the top springs back when touched lightly. Cool the cake completely before frosting.

Frosting:

• 8 oz. cream cheese
• 1/2 c. butter (no substitutes), room temperature
• 1 lb. powdered sugar
• 2 tsp. vanilla
• 2 tsp. ground cinnamon
• 1 T. grated orange zest
• pinch salt

Beat the cream cheese and butter until well blended. Gradually add in the sugar, then the vanilla, cinnamon, orange zest and salt; beat well. Spread on the cooled cake. Keep refrigerated. Serves 12.