Portland Cake
Developed in Portland, Oregon
1-1/4 cups oil
2 cups sugar
3 eggs
1 teaspoon vanilla
1 16-ounce can Steinfeld's Sauerkraut, rinsed and well drained
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
1 8-ounce can crushed pineapple, juice and all
1/2 cup chopped nuts
Beat oil and sugar together. Add eggs one at a time and beat well. Mix in vanilla and sauerkraut. Sift dry ingredients together and add slowly. Stir in pineapple and nuts. Blend together. Bake 350 degrees for 30 to 35 minutes in 9 x13 inch pan.
Steinfeld's