Mimi's Tomato Soup Cake

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 499 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.