Mimi's Tomato Soup Cake recipe
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Ingredients
- ¾ cup shortening 1 ½ cups white sugar 1 (10.75 ounce) can tomato soup ¾ cup water 1 teaspoon baking soda 3 cups all-purpose flour ¼ teaspoon salt 3 teaspoons baking powder 1 ½ teaspoons ground cinnamon 1 teaspoon ground cloves 1 ½ teaspoons ground nutmeg 1 ½ cups raisins 1 ½ cups chopped walnuts
Nutrition Info
- 499.2 caloriescarbohydrate: 69.4 gcholesterol: 7.2 mgfat: 23.5 gfiber: 2.9 gprotein: 6.5 gsaturatedFat: 6.3 gservingSize: -sodium: 388.3 mgsugar: 38 gtransFat: : -unsaturatedFat: : -
Directions Mimi's Tomato Soup Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.