Eggless, Milkless, Butterless Cake III

This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53'. Sprinkle brown sugar or dust confectioner's sugar over the top.

• Calories: 214 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• ½ teaspoon ground nutmeg
• 1 cup raisins
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 2 tablespoons shortening
• 1 ½ cups boiling water
• 1 (10.75 ounce) can condensed tomato soup

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square pan.

Step 2

In a large bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool.

Step 3

Sift the flour, baking powder, and baking soda together. Add to the cooled raisin mixture, and stir until just combined. Pour batter into prepared pan.

Step 4

Bake for 20 to 25 minutes. Serve warm.