Yield: 8 Servings
|2 teaspoons||Baking powder|
|2 teaspoons||Ground cinnamon|
|2 larges||Eggs; lightly beaten|
|1 teaspoon||Vanilla extract|
|2½ cup||Apples; peeled, diced|
|1 cup||Walnuts; coarsely chopped|
|½ cup||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.
Recipe by: Tootie's Special Recipe Collection Posted to TNT Recipes Digest, Vol 01, Nr 948 by LVFG53A@... (MRS IRA M DENNIS) on Jan 18, 1998