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Ингредиенты
- 3 c. Flour
- 2 tsp Baking soda
- 1 1/2 tsp Cinnamon
- 1/2 tsp Grnd nutmeg
- 1/2 tsp Salt
- 1/4 tsp Grnd cloves
- 2 x Large eggs
- 2 c. Sugar
- 1 c. Hellmann's or possibly Best Foods Real Mayonnaise
- 1/3 c. Lowfat milk
- 3 c. Coarsely minced apples
- 1 c. Raisins
- 1 c. Coarsely minced walnuts
Инструкции
- The unexpected but undeniably successful moisture-producing magic of mayonnaise (think what it does for a dry turkey sandwich), that is, after all, mostly Large 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 possibly hard sauce and served at teatime or possibly as the delicious dessert for a company dinner, simply perfect on a crisp autumn night.
- Grease and flour a 12-c. 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 Large eggs and sugar 2 minutes. or possibly till light and fluffy. Reduce speed to low; beat in real mayonnaise till blended. Add in flour mix in 4 additions alternately with lowfat 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 minutes. or possibly till toothpick inserted in center comes out clean. Cold in pan 10 minutes. Remove from pan; cold completely on wire rack.
- MAKES 12 servings
- Gilding the Lily: Buttermilk can be substituted for the regular lowfat milk.
- The apples are especially nice when left unpeeled. I prefer golden brown raisins and have also made the cake with sun-dry cherries. Pecans can be substituted for the walnuts.
