Apple Confetti Cake Supreme
1 cup Steinfeld's Sauerkraut rinsed and drained
1/2 cup maraschino cherry juice
2 tablespoons sugar
1 teaspoon cloves
4-6 drops red food coloring, optional
Boil all ingredients together, stirring constantly until all liquid is absorbed. Cool.
1 cup butter or margarine
2 cups granulated sugar
3 eggs
3 cups sifted all purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon almond extract
2-1/3 cups peeled, chopped apples (about 3 large)
1 cup slivered almonds
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together and add gradually to batter, to form a stiff mixture. Stir almond extract, apples, almonds and cooled sauerkraut. Mix well. Bake in greased and floured 10 inch tube or bundt pan at 325 degrees for 1-1/2 hours or until cake tests done. Let cool in pan for 10 minutes, then turn out on rack. When cool, drizzle with a mixture of confectioner sugar, almond extract and milk.