Rosy oregon hazelnut kraut cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or margarine |
| 1½ | cup | Chopped Oregon hazelnuts divided |
| 1 | cup | Steinfeld's Winekraut rinsed and drained |
| ½ | cup | Cranberry juice |
| 1 | cup | Butter or margarine |
| 2 | cups | Sugar |
| 3 | Eggs | |
| 2 | teaspoons | Vanilla |
| 1 | pack | Raspberry gelatin (four serving size) |
| 3 | cups | Sifted all-purpose flour |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Baking soda |
| 1½ | cup | Peeled, chopped apples |
| 1 | cup | Dried cranberries |
Directions
Yield: 12 to 16 servings.
Grease 10-inch bundt pan with tablespoon of butter. Sprinkle with ½ cup hazelnuts and set aside. Mix winekraut with cranberry juice and set aside.
Place butter in large bowl and beat in sugar and cream until fluffy.
Add eggs one at a time, mixing well after each. Add vanilla. Sift dry ingredients together and add to batter. Stir in apples, cranberries, remaining cup of nuts, and the winekraut mixture. Mix well. Pour batter into prepared pan and bake at 325 for 1-½ hours or until cake tester inserted in center of cake comes out clean. Remove from oven and cool on wire rack, in pan, for at least 15 minutes. Run knife along edge of cake to loosen, then invert onto a serving plate.
When cake is completely cool, drizzle with Rosy Glaze: mix 2-3 tablespoons cranberry juice and 1 cup powdered sugar to drizzle consistency.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board