Tomato Soup Cake

1. 1

   Sift flour, baking soda, salt, cinnamon and nutmeg on waxed paper.

2. 2

   Sprinkle 1/4 cup of flour mixture over raisins and nuts. Beat egg, butter and sugar in a bowl with mixture until fluffy. Combine tomato soup and lemon rind.

3. 3

   Add remaining flour mixture to butter mixture, beat until smooth.

4. 4

   Stir in raisins and nuts. Spoon into greased 9 x 5 x 3-inch pan.

5. 5

   Bake in moderate oven at 350u00b0 for 1 hour or until center springs back.

6. 6

   Let it cool in pan for 10 minutes.

7. 7

   Then wrap it in plastic wrap until it's served.

* Per serving · 4 servings · Values may vary.

No additional tips available.