MIMI'S TOMATO SOUP CAKE

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Mimi's Tomato Soup Cake image

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.

Provided by Jean Varner

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 13

¾ cup shortening
1 ½ cups white sugar
1 (10.75 ounce) can tomato soup
¾ cup water
1 teaspoon baking soda
3 cups all-purpose flour
¼ teaspoon salt
3 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons ground nutmeg
1 ½ cups raisins
1 ½ cups chopped walnuts

Steps:

  • 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.

Nutrition Facts : Calories 499.2 calories, Carbohydrate 69.4 g, Cholesterol 7.2 mg, Fat 23.5 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 388.3 mg, Sugar 38 g

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