MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rosy Oregon Hazelnut Kraut Cake
Categories: Cakes
Yield: 12 Servings

1 tb Butter
1 1/2 c Oregon hazelnuts;
- chopped, divided
1 c Steinfeld's Winekraut;
- rinsed & drained
1/2 c Cranberry juice
1 c Butter
2 c Sugar
3 Eggs
2 ts Vanilla
1 Box raspberry gelatin;
- (4 serving size)
3 c All-purpose flour; sifted
1 ts Salt
1 1/2 ts Baking soda
1 1/2 c Apples; peeled, chopped
1 c Dried cranberries
MMMMM-------------------------ROSY GLAZE------------------------------
2 tb Cranberry juice; up to 3 tb
1 c Powdered sugar

Grease 10" bundt pan with 1 tb butter. Sprinkle with 1/2 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?F for 1-1/2 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.

Rosy Glaze:

Mix 2 to 3 tb cranberry juice and 1 cup powdered sugar to drizzle
consistency.

Recipe by Dundee Hazelnuts

Recipe FROM: <https://web.archive.org/web/20010826132302/
http://www.teleport.com/~nuts/cakes.html>

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