This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53′. Sprinkle brown sugar or dust confectioner’s sugar over the top.
Eggless, Milkless, Butterless Cake III
- 1 cup white sugar
- 2 tablespoons shortening
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup raisins
- 1 1/2 cups boiling water
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon baking powder
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square pan.
2 In a large bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool.
3 Sift the flour, baking powder, and baking soda together. Add to the cooled raisin mixture, and stir until just combined. Pour batter into prepared pan.
4 Bake for 20 to 25 minutes. Serve warm.
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