Old Fashioned Tomato-Soup Cake

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Found this in an old news story. Says it is good. I'll report back after I've made it.

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  • 8

Ingredients

  • Optional:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 eggs
  • 3 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup shortening
  • 1 (10 1/2-ounce) can condensed tomato soup (divided use)
  • 1/2 cup chopped nuts
  • 1/2 cup raisins

Preparation

Step 1

Preheat oven to 350 degrees. Grease two 8-inch round layer pans or 1 tube or bundt pan. Sift dry ingredients together in a large bowl. Add shortening and 1/2 can soup. Beat on medium speed for 2 minutes with electric mixer or 150 strokes by hand. Add remaining soup and eggs. Beat 2 more minutes, scraping bowl frequently. Stir in nuts and/or raisins, if using.

Pour batter into prepared pan or pans. Bake 30 to 35 minutes if using 8-inch pans or 55 to 60 minutes in tube or bundt pan. Test with a toothpick to make sure cake is completely baked.

Let stand 10 minutes; remove from pan and cool on rack. Frost with a cream-cheese frosting or use your favorite white frosting, if desired.

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