3 c. all-purpose flour, unsifted
2 c. sugar
1 c. mayonnaise
1/3 c. milk
2 eggs
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. cloves
3 c. chopped, peeled cooking apples
1 c. seedless raisins
1/2 c. coarsely chopped walnuts

Grease and flour two 9-inch round baking pans.

In large bowl with mixer on low speed, beat first 10 ingredients for 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans. Bake in 350°F oven for 45 minutes or until cake tester comes out clean. Cool in pans 10 minutes. Remove; cool.

Fill and frost with 2 cups whipped cream or Creamy Frosting.

Creamy Frosting:

1 (4 serving size) pkg. Jello instant vanilla pudding
1/4 c. powdered sugar
1 c. cold milk
1 (8 oz.) pkg. Cool Whip, thawed (about 3 1/2 c.)

Combine pudding mix, sugar and milk in a small bowl. Beat slowly at lowest speed on mixer until well blended, about 1 minute. Fold in whipped topping and spread on cake at once. Store frosted cake in refrigerator.

Submitted by: Joan Burt