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Ingredients
| multipurpose shortening: 3/4 cup |
| granulated sugar: 1 1/2 cups |
| soup - tomato: 1 10.75oz can |
| water: 3/4 cup |
| baking soda: 1 tsp |
| all-purpose flour (unsifted): 3 cups |
| salt: 1/4 tsp |
| baking powder: 1 Tbl |
| ground cinnamon: 1 1/2 tsp |
| ground cloves: 1 tsp |
| ground nutmeg: 1 1/2 tsp |
| seedless raisins (packed): 1 1/2 cups |
| walnuts (chopped): 1 1/2 cups |
Mimi's Tomato Soup Cake
Credit: AllRecipes
User rating:
"Depression era tomato spice cake recipe used by my grandmother...this cake is REALLY spicy! You may substitute butter for the shortening if you prefer."
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Prep Time
30 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- 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 onto a wire rack.