1 tb Butter or margarine
1 1/2 c Chopped Oregon hazelnuts
— divided
1 c Steinfeld’s Winekraut
— rinsed and drained
1/2 c Cranberry juice
1 c Butter or margarine
2 c Sugar
3 Eggs
2 ts Vanilla
1 pk Raspberry gelatin
— (four serving size)
3 c Sifted all-purpose flour
1 ts Salt
1 1/2 ts Baking soda
1 1/2 c Peeled, chopped apples
1 c Dried cranberries
Yield: 12 to 16 servings.
Grease 10-inch bundt pan with tablespoon of 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 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: 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
Yields
1 Cake