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Tomato-Soup Cake

2.00 avg. rating (53% score) - 2 votes

Tomato-Soup Cake

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.
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