Preparation:
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.
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.
More Back of the Box Gourmet |
