Mimi's Tomato Soup Cake
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Shortening1.5 cups
White Sugar3 cup
Water1 tsp
Baking Soda3 cups
All-Purpose Flour1 tsp
Salt3 tsps
Baking Powder1.5 tsps
Ground Cinnamon1 tsp
Ground Cloves1.5 tsps
Ground Nutmeg1.5 cups
Raisin1.5 cups
Walnut (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 10 inch Bundt pan
3
Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg
4
Set aside
5
In a large bowl, cream together the shortening and sugar until light and fluffy
6
In a separate bowl, combine tomato soup, water and baking soda
7
Add to creamed mixture alternately with the flour mixture
8
Stir in the raisins and nuts
9
Pour batter into a 10 inch Bundt or tube pan
10
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean
11
Cool for 10 minutes in the pan, then turn out onto a wire rack