Tomato Soup Cake
"A family recipe submitted from the Colorado bed and breakfast cookbook."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 tablespoons shortening
- 1 large eggs or 2 small eggs
- 1 cup sugar
- 1 teaspoon baking soda
- 1 (10 3/4 ounce) can tomato soup
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1 cup raisins
- 1⁄2 cup chopped walnuts (optional)
directions
- Cream shortening, eggs and sugar.
- Stir baking soda into the can of soup and watch the reaction!
- Add to the creamed mixture.
- Stir in the sifted flour, baking powder, salt and spices.
- Then add raisins and nuts.
- Pour into a greased 9x5inch loaf pan.
- Bake at 350 degrees for approximately 40-45 minutes.
- Cool about an hour and then remove from pan by turning the loaf upside down on the palm of your hand.
- Wrap the loaf tightly in plastic wrap.
- It can be sliced and served plain or topped with a thin glaze of powdered sugar and lemon juice together to desired consistency.
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Reviews
-
This is almost identical to the recipe that my grandmother and mother made, except they used butter instead of shortning, baked it in a 9x13 pan and frosted with cream cheese frosting. This is the best version around!!!! Thanks for the memory...I will make this tomorrow for my family.
Tweaks
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This is almost identical to the recipe that my grandmother and mother made, except they used butter instead of shortning, baked it in a 9x13 pan and frosted with cream cheese frosting. This is the best version around!!!! Thanks for the memory...I will make this tomorrow for my family.
