3 c Flour
2 ts Baking powder
1/2 ts Salt
2 ts Ground cinnamon
2 lg Eggs; lightly beaten
1 1/2 c Sugar
1 ts Vanilla extract
1 c Mayonnaise
1/2 c Milk
2 1/2 c Apples; peeled, diced
1 c Walnuts; coarsely chopped
1/2 c Celery; finely diced
Preheat oven to 350 In a medium bowl, sift together flour, baking powder,
salt and cinnamon. Set aside. In another large bowl, cream eggs, sugar and
vanilla, beating until the mixture is light and fluffy. Beat in the
mayonnaise. Add a third of the flour mixture to the mixture followed by
half the milk. Mix to combine after each addition. Repeat this process,
ending with the final third of the flour mixture. Using a large wooden
spoon or rubber spatula, mix in the apples, walnuts, and celery until
evenly distributed. Turn the batter into a greased and floured 12 cup
fluted tube pan abt 9 inches in diameter. Bake in the preheated oven for
about 1 hour to 1 hr and 10 minutes or until the cake test done. Cool cake
about 10 minutes and then CAREFULLY loosen edges and turn out on a rack to
finish cooling.
Tootie Notes: I do not put a frosting on this, but…….if you must,
please use only an Apple Glaze, to drizzle over, or make an Apple Syrup to
pour over individual slices.
Yields
8 Servings