Mimi's Tomato Soup Cake recipe

1 servings

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

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.