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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.
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A Hellmann's/Best Foods favorite for years, it's an excellent keeper and will hold up for several days of family nibbling.
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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.
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Grease and flour a 12-c. fluted tube pan.
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In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and cloves.
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In a large bowl with mixer at high speed, beat together Large eggs and sugar 2 minutes.
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or possibly till light and fluffy.
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Reduce speed to low; beat in real mayonnaise till blended.
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Add in flour mix in 4 additions alternately with lowfat milk, beginning and ending with flour.
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(Batter will be thick.)
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Stir in apples, raisins and walnuts.
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Turn into prepared pan.
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Bake in 350 degree oven 55 to 60 minutes.
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or possibly till toothpick inserted in center comes out clean.
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Cold in pan 10 minutes.
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Remove from pan; cold completely on wire rack.
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Gilding the Lily: Buttermilk can be substituted for the regular lowfat milk.
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The apples are especially nice when left unpeeled.
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I prefer golden brown raisins and have also made the cake with sun-dry cherries.
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Pecans can be substituted for the walnuts.
