Tomato Soup Cake

By á-2852

Ingredients

• 2-1/2 cups all-purpose flour
• 1 Tbsp. ground cinnamon
• 2 tsp. ground cloves
• 2 tsp. ground nutmeg
• 1 cup shortening
• 2 cups sugar
• 2 eggs, beaten
• 2 (10-3/4 oz.) cans condensed tomato soup
• 2 tsp. baking soda
• 2 cups raisins

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9x-13 inch baking pan; set aside

In a medium mixing bowl, combine flour, cinnamon, cloves and nutmeg; set aside.
In another medium bowl, beat shortening and sugar together with an electric mixer. Add eggs and beat well.

Open the soup cans and stir a teaspoon of baking soda into each can until dissolved.

Beat soup into sugar mixture, then stir inm flour mixture and raisins until just combined.
Spread batter in prepared pan. Bake in preheated oven for 1 hour, or until toothpick inserted in center of cake comes out clean.

Revised recipe - less calories, etc.

2-1/2 cups all-purpose flour
1 Tbsp. cinnamon
2 tsp. cloves
2 tsp. nutmeg
1/2 cup corn-oil margarine
1-1/2 sugar
1/2 cup buttermilk
1/2 cup egg substitute
2 (10-3/4 oz) can condenswed low-fat tomato soup
2 tsp. baking soda
1 cup raisins

Same as first paragraph above.
In another medium bowl, beat margarine and sugar together with an electric mixer. Add buttermilk and egg substitute and beat well.
Same as above para.
Bake for 55 minutes.