More Back of the Box Gourmet By Michael McLaughlin

The unexpected but undeniably successful moisture-producing magic of mayonnaise (think what it does for a dry turkey sandwich), which is, after all, mostly eggs and oil, is never more evident than in this apple-, nut- and raisin-studded spice cake. A Hellmann's/Best Foods favorite for years, it's an excellent keeper and will hold up for several days of family nibbling. The cake can also be garnished with whipped cream or hard sauce and served at teatime or as the delicious dessert for a company dinner, simply perfect on a crisp autumn night.

Grease and flour a 12-cup fluted tube pan. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and cloves.

In a large bowl with mixer at high speed, beat together eggs and sugar 2 min. Or until light and fluffy. Reduce speed to low; beat in real mayonnaise until blended. Add flour mixture in 4 additions alternately with milk, beginning and ending with flour. (Batter will be thick.) Stir in apples, raisins and walnuts. Turn into prepared pan. Bake in 350 degree oven 55 to 60 min. Or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan; cool completely on wire rack.

Gilding the Lily: Buttermilk can be substituted for the regular milk. The apples are especially nice when left unpeeled. I prefer golden raisins and have also made the cake with sun-dried cherries. Pecans can be substituted for the walnuts.