————————-WALDINE VAN GEFFEN VGHC42A————————- 2 c All-purpose flour
2 ts Baking powder
2 ts Cinnamon
1 ts Baking soda
1 ts Salt
1/2 ts Ground nutmeg
1 c Sugar
1/2 c Brown sugar; firm pack
4 lg Eggs
1 c Vegetable oil
16 oz Sauerkraut; rinse, squeeze
-dry 1 Granny Smith apple; peel,
-core, grate coarse, squeeze -dry 1 c Walnuts or pecans; coarse
-chop CREAM CHEESE FROSTING 16 oz Cream cheese; soft
1 c Confectioners’ sugar
3 1/2 tb Heavy cream
2 tb Orange rind; grate
1 ts Cinnamon
2 ts Vanilla
Preheat oven to 350~. Line bottoms of two 8″ round cake pans with waxes paper. Grease and flour pan. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium 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 into prepared cake pans. Bake about 35 minutes or until wooden pick 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 with CREAM CHEESE FROSTING-Whip cream cheese, slowly adding sugar, until fluffy. Add hevy cream, orange rind, cinnamon and vanilla. Mix well. Makes about 2-1/4 cup. 600 cal; 40 gr fat; 60% fat. Source: Times-Picayune, NOLA. MM Waldine Van Geffen vghc42a@prodigy.com. —–