Tomato-Soup Cake
By Yankee Magazine|Oct 14 2010|
Dorothy Oliveira’s recipe from September 1978, back by popular demand.
Yield
2 loaf cakes (16 servings)
Ingredients
3/4 cup vegetable shortening, plus extra for loaf pans
1-1/2 cups sugar
1 can condensed tomato soup
3/4 cup water
1 teaspoon baking soda
3 cups sifted flour
3/4 teaspoon salt
3 teaspoons baking powder
1 teaspoon ground cloves
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1-1/2 cups raisins
1/2 cup chopped nuts
Instructions
Heat oven to 350°.
Cream shortening and add sugar. Mix soup, water, and baking soda; add to shortening/sugar mixture.
Combine flour, salt, baking powder, and spices; add to mixture. Stir in raisins and nuts.
Pour into two prepared loaf pans. Bake about 40 minutes, until toothpicks inserted into the cakes come out clean.
My mother who us now 91 yrs old made tomato soup cake with cream cheese frosting about once every month during our childhood yrs growing up in MA, near Boston and later in NH. Just love it. Never thought others even knew of this recipe.