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Celery Cake
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Rating: 4.5/5 (36 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 688
% Daily Value**
Total Fat 36g
Saturated Fat 5g
Unsaturated Fat 20g
Cholesterol 68mg
Sodium 327mg
Total Carbohydrate 84g
Dietary Fiber 4g
Sugars 43g
Protein 13g
Vitamin A  3%Vitamin C  4%
Calcium  14%Iron  8%
Potassium  12%Vitamin E  14%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Celery Cake

Date Added: February 10, 2021


1 1/2 Cups Sugar plus extra for coating
2 Teaspoons Baking Powder
1 Teaspoon Extract Of Vanilla or almond extract
3 Cups Flour divided
1 Cup Mayonnaise Lowfat-Ok
1/2 Cup Milk (homogenized)
1/2 Teaspoon Salt pepper to taste,
2 Teaspoons Ground Cinnamon (1.5 tsp)
2 Eggs lightly beaten
1 Cup Walnut coarsely chopped
2 1/2 Cups Apples peeled, diced
1/2 Cup Celery finely diced
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1. Preheat oven to 350 F In a medium bowl, sift together flour, baking powder, salt and cinnamon.

2. Set aside. In another large bowl, cream eggs, sugar and vanilla, beating until the mixture is light and fluffy.

3. Beat in the mayonnaise. Add a third of the flour mixture to the mixture followed by half the milk.

4. Mix to combine after each addition. Repeat this process, ending with the final third of the flour mixture.

5. Using a large wooden spoon or rubber spatula, mix in the apples, walnuts, and celery until evenly distributed.

6. Turn the batter into a greased and floured 12 cup fluted tube pan about 9 inches in diameter.

7. Bake in the preheated oven for about 1 hour to 1 hr and 10 minutes or until the cake test done.

8. Cool cake about 10 minutes and then CAREFULLY loosen edges and turn out on a rack to finish cooling.

Comments on Celery Cake Recipe:

Posted by a Visitor - April 01, 2013
I made a healthier version of this delicious cake by substituting Greek joghurt for the mayonnaise & only using 1 cup of raw sugar. I also put in only 1 teaspoon of cinammon & used 1 teaspoon of allspice.
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Dietary Notes:
This recipe is a good source of Vitamin E with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Gluten, Walnuts, Natural Sweeteners, Fructose Malabsorption, Celery, Apple allergies.
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