mimi's tomato soup cake

Ingredients

• Servings: 1
• 3/4 cup shortening
• 1 1/2 cups white sugar
• 1 (10.75 ounce) can tomato soup
• 3/4 cup water
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 3 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 cups raisins
• 1 1/2 cups chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• 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 a wire rack.