Name: Tomato Soup Cake
Yield: 4 servings
Ingredients: 1 c. sugar; 1 can tomato soup; 2 c. flour; 2 tsp. baking powder; 1 tsp. baking soda, dissolved in the soup; 1/2 c. shortening; 1 tsp. cinnamon; 1 tsp. nutmeg; 1/2 tsp. cloves; 1 c. raisins; 2/3 c. chopped nuts (if desired)

Servings: 4 persons

1 c. sugar
1 can tomato soup
2 c. flour
2 tsp. baking powder
1 tsp. baking soda, dissolved in the soup
1/2 c. shortening
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 c. raisins
2/3 c. chopped nuts (if desired)

1
Cream shortening. Add sugar. Mix. Add tomato soup with baking soda already dissolved in it. Mix. Sift rest of ingredients together (except the raisins and nuts). If you don't feel like sifting (I never do), just mix the dry ingredients together gently. Add the dry ingredients to the mixture. Stir. Then stir in the raisins and nuts. Pour into a greased 8 x 8 or 9
2
x 9 square pan. Bake at 350u00b0 for about 30 minutes, until cake is brown. Insert a toothpick in center to check for doneness. If pick comes out clean, cake is done. If toothpick is full of wet batter, let it bake a while longer.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tomato Soup Cake

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