- 3/4 cup shortening
- 1 1/2 cups white sugar
- 1 (10.75 ounce) can tomato soup
- 3/4 cup water
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 cups raisins
- 1 1/2 cups chopped walnuts
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.
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.
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.
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