Old Fashioned Tomato-Soup Cake

By davidgoodman

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

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

Details

Servings 8
Adapted from kansas.com

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.