Read the article in SL Dec 2025 magazine, original link here.
Baking spray
2 large eggs
1 1/4 cups granulated sugar
1 1/2 cups mayonnaise (such as Hellman's)
1/4 cup whole milk
1 tsp freshly grated ginger
3 1/2 cups all-purpose flour
1 Tbsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
3 cups chopped, peeled apples (such as Gala or Pink Lady) (about 3 small apples)
2 cups toasted, chopped walnuts
3/4 cup raisins
Powdered sugar
2 large eggs
1 1/4 cups granulated sugar
1 1/2 cups mayonnaise (such as Hellman's)
1/4 cup whole milk
1 tsp freshly grated ginger
3 1/2 cups all-purpose flour
1 Tbsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
3 cups chopped, peeled apples (such as Gala or Pink Lady) (about 3 small apples)
2 cups toasted, chopped walnuts
3/4 cup raisins
Powdered sugar
Preheat oven to 325°F. Generously coat a 12-cup Bundt pan with baking spray, and set aside.
Beat together eggs and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 5 minutes. Add mayonnaise, milk, and ginger; beat on low speed until just combined, about 15 seconds.
Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Fold flour mixture into egg mixture until just combined. Fold in apples, walnuts, and raisins until evenly distributed (batter will be thick). Transfer batter to prepared pan; spread into an even layer with a small offset spatula.
Bake, rotating pan from front to back halfway through baking time, until a wooden pick inserted near center comes out with a few moist crumbs, 55 to 60 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake onto wire rack; remove pan. Let cool completely, about 2 hours. Dust with powdered sugar. Slice and serve.
Beat together eggs and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 5 minutes. Add mayonnaise, milk, and ginger; beat on low speed until just combined, about 15 seconds.
Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Fold flour mixture into egg mixture until just combined. Fold in apples, walnuts, and raisins until evenly distributed (batter will be thick). Transfer batter to prepared pan; spread into an even layer with a small offset spatula.
Bake, rotating pan from front to back halfway through baking time, until a wooden pick inserted near center comes out with a few moist crumbs, 55 to 60 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake onto wire rack; remove pan. Let cool completely, about 2 hours. Dust with powdered sugar. Slice and serve.
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