Mayonnaise Cake(A Recipe From The Whidbey Pioneer Sill Family.)
A moist, rich chocolate cake layered with walnuts and dates, featuring a subtle cinnamon flavor, perfect for family gatherings and special occasions.
Ingredients
Instructions
- Cream the shortening and honey; add the egg.
- Sift together the dry ingredients including sugar, ground chocolate, flour, salt, and cinnamon.
- Add the dry ingredients alternately with sour milk to the creamed mixture.
- Fold in chopped dates and walnut meats.
- Pour batter into a greased baking pan and bake at the appropriate temperature until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of ground chocolate. If you don't have mayonnaise on hand, you can substitute it with equal parts Greek yogurt or sour cream. To enhance the texture, toast the walnuts lightly before adding them to the batter. If you prefer a sweeter cake, increase the honey by a couple of tablespoons.
Serving Suggestions
This mayonnaise cake is delightful on its own but can be elevated with a dusting of powdered sugar or a dollop of whipped cream. Pair it with a scoop of vanilla ice cream for a comforting dessert. For a unique twist, serve alongside Ms Culver'S Strawberry Cake for a delightful dessert platter that showcases contrasting textures and flavors.
Storage & Reheating
Store leftover mayonnaise cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in the oven at a low temperature until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mayonnaise Cake(A Recipe From The Whidbey Pioneer Sill Family.) contains roughly 1609 calories, with 14g protein, 161g carbohydrates, and 107g fat. It is an excellent source of vitamin C (50% of the Daily Value), dietary fiber (45% of the Daily Value), and protein (28% of the Daily Value). Note that it is relatively high in sodium, at 2431mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Absolutely! While walnuts add a lovely crunch and flavor, you can substitute them with pecans or almonds for a different taste. Just make sure to chop them into similar-sized pieces for even distribution in the cake.
Is there a gluten-free version of this cake?
Yes, you can make a gluten-free version by replacing the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for proper texture. Additionally, check that your baking soda is gluten-free.
Can I add frosting to this cake?
Certainly! A light cocoa frosting would complement the flavors beautifully. Alternatively, you could keep it simple with a glaze made from powdered sugar and milk for a sweet finish without overpowering the cake itself.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).