Mayonnaise Cake Recipe

This Mayonnaise Cake Recipe comes from a 20th century family cookbook.

By Karen Keb
January/February 2012
Mayonnaise Cake
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A delicious slice of Mayonnaise Cake punctuates a wonderful dinner.
Karen Keb
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I enjoy the old ingredient lists in vintage cookbooks that tended to be simple and natural (lard, sour milk, bones), and sometimes unusual (mayonnaise and sauerkraut in cake?). Really old recipes were never highly seasoned or overly done. In some of my favorite books, it’s evident that cooks of the day weren’t out to “impress” their friends or neighbors; they were out to simply satisfy hungry mouths with common pantry staples. Cooking was, and still is, a beautiful art, but as we all know, beauty is in the eye of the beholder.

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MAIN ARTICLE:
Kitchen Gems: Vintage Cookbooks 

This Mayonnaise Cake Recipe is simple but unique with the addition of an uncommon dessert ingredient: mayonnaise.

Mayonnaise Cake Recipe

From Receipts (the Van Loan family cookbook, circa 1900s to 1980s) 

1 1/2 C. sugar
2 C. flour
Pinch salt
2 Teas. soda
4 Tab. cocoa = mix all above tog.
Add: 1 C. lukewarm water
1 C. mayonnaise
Bake 375° 32 min.

Modern Translation: 

1 1/2 cups sugar
2 cups all-purpose flour
Pinch of salt
2 teaspoons baking soda
4 tablespoons cocoa
1 cup lukewarm water
1 cup mayonnaise

Heat oven to 375°F. Grease and flour Bundt cake pan; set aside.

In large bowl, combine sugar, flour, salt, baking soda and cocoa. Add water and mayonnaise, mixing well. 

Pour into prepared pan and bake for 32 minutes, until a toothpick inserted in the center comes out clean.


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