Mimi's Tomato Soup Cake

219
Views
0
Comments
3
Favorites

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.

Mimi’s Tomato Soup Cake

Ingredients

  • 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

Instructions

1 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.

2 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.

3 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.