TOMATO SOUP CAKE
This is a very old recipe that has been in my family for decades. (Will add a photo soon.) It has a few odd quirks like being baked at 360* and it's be best to use a bundt pan. The original hand-written recipe card that I have also says to let it sit 24 hours before serving.
Provided by Mrs D
Categories Soups
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Preheat your oven to 360*. (Or as closely as possible. I know that's an odd temperature, but this is an old recipe and that's what the women in my family have always done for this cake.)
- 2. Grease and flour a bundt pan.
- 3. Place your raisins in a bowl full of very warm water. Separate them a bit if they are all stuck together. Set aside.
- 4. Combine flour, baking powder, baking soda, and spices.
- 5. Cut shortening into the flour and spice mixture.
- 6. In a separate bowl, combine the sugar and tomato soup.
- 7. Add half of the soup mixture to the flour mixture and beat at low speed until moistened.
- 8. Add the rest of the soup mixture and beat on one of your medium settings for 2 mintues. Batter will be thick.
- 9. Now drain all the water from the raisins and lady them out flat on some paper towels. Layer more paper towels on top and roll them around until they are dry.
- 10. Place raisins in a small bowl and toss with a bit of flour to coat.
- 11. Add the raisins and nuts to the batter.
- 12. Pour into the prepared pan and bake for 50-60 minutes.
- 13. Allow to cool completely before removing from the pan. Allow to sit for 24 hours before serving. Ice with cream cheese icing before serving.
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