TOMATO SOUP CAKE
CAKE INGREDIENTS:
1/2 cup solid
shortening
1 cup sugar
1 (10 1/2 ounce) can condensed tomato
soup
1 1/4 cups chopped nuts (pecans or walnuts are good)
1
teaspoon baking soda
1 cup raisins
1 1/2 cups flour
1
teaspoon baking powder
1 1/2 teaspoons ground nutmeg
2 1/2
teaspoons ground cinnamon
1 teaspoon ground allspice
1/2
teaspoon ground cloves
ICING INGREDIENTS:
3 ounces cream cheese
1 teaspoon vanilla extract
1 cup
confectioners sugar
1/4 cup chopped nuts
DIRECTIONS:
Preheat 375 degrees. Grease
a 10-inch square cake pan. Cream shortening and sugar in a large
bowl. Stir in tomato soup (undiluted) and then mix in soda, raisins,
just 1 cup of the nuts, flour, baking powder and spices mixing well
after each addition. Spread batter into prepared pan and bake for 45
minutes. When cake is done, remove it from oven and loosen edges
with a knife. Let cool before frosting.
Icing...
Place cream cheese in a small
bowl and let it soften at room
temperature. Add vanilla and
sugar. Mix well. Spread icing on
cooled cake. Sprinkle with
remaining 1/4 cup nuts and serve.
Yield: 1 10-inch square
cake
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