Memory Lane Mayonnaise Cake

A very moist white cake. Cake holds up well when sent through the mail. During WWII many of these were sent to our soldiers overseas. This recipe handed down from mother to daughter for generations. Original Author is unknown. There are no additional eggs needed in this recipe, the eggs come from the mayonnaise.

• Ready In: 1 hr 15 mins
• Serves: 8-12
• Yields: 1 Loaf or Angel Food Cake size pan

Ingredients

• 1  cup  chopped dates (optional)
• 1  cup  chopped  nuts (optional)
• 1  teaspoon baking soda
• 1  cup hot water
• 2  cups flour
• 1⁄2 teaspoon salt
• 1  cup sugar
• 1  cup mayonnaise
• 1  teaspoon vanilla

Directions

1. Grease a loaf or an Angel food cake pan.
2. Mix sugar, mayonnaise and vanilla in large bowl.
3. Sift together the flour and salt.
4. Dissolve baking soda in hot water and pour over dates and nuts if using them. (If not using dates and nuts just add the plain baking soda and water mixture to the batter). Combine all and beat until well blended.
5. Pour into prepared cake pan.
6. Bake 1 hour at 350°F.
7. NOTE: If you do not use the dates and nuts, cake will take less baking time.
8. Depending on your oven, approximately 30 minutes less time.
9. If you prefer a chocolate cake add 3 tbsp unsweetened cocoa powder to the flour before sifting.