Boil first five ingredients together, stirring constantly until all liquid is absorbed. 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 in almond extract, apples, almonds and cooled sauerkraut. Mix well. Bake in a greased and floured 10-inch tube or Bundt pan at 325º 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 confectioners’ sugar, almond extract and milk.