3 c Flour
2 ts Baking soda
1 1/2 ts Cinnamon
1/2 ts Ground nutmeg
1/2 ts Salt
1/4 ts Ground cloves
2 Eggs
2 c Sugar
1 c Hellmann’s or Best Foods
-Real Mayonnaise
1/3 c Milk
3 c Coarsely chopped apples
1 c Raisins
1 c Coarsely chopped walnuts
More Back of the Box Gourmet By Michael McLaughlin
The unexpected but undeniably successful moisture-producing magic of
mayonnaise (think what it does for a dry turkey sandwich), which is,
after all, mostly eggs and oil, is never more evident than in this
apple-, nut- and raisin-studded spice cake. A Hellmann’s/Best Foods
favorite for years, it’s an excellent keeper and will hold up for
several days of family nibbling. The cake can also be garnished with
whipped cream or hard sauce and served at teatime or as the delicious
dessert for a company dinner, simply perfect on a crisp autumn night.
Grease and flour a 12-cup fluted tube pan. In a medium bowl, combine
flour, baking soda, cinnamon, nutmeg, salt, and cloves.
In a large bowl with mixer at high speed, beat together eggs and
sugar 2 min. or until light and fluffy. Reduce speed to low; beat in
real mayonnaise until blended. Add flour mixture in 4 additions
alternately with milk, beginning and ending with flour. (Batter will
be thick.) Stir in apples, raisins and walnuts. Turn into prepared
pan. Bake in 350 degree oven 55 to 60 min. or until toothpick
inserted in center comes out clean. Cool in pan 10 min. Remove from
pan; cool completely on wire rack.
MAKES 12 servings
Gilding the Lily: Buttermilk can be substituted for the regular milk.
The apples are especially nice when left unpeeled. I prefer golden
raisins and have also made the cake with sun-dried cherries. Pecans
can be substituted for the walnuts.
Yields
1 servings