Old Fashioned Gingerbread Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tomato soup
|
|
| 3 | large |
eggs
|
|
| 56 | ounces |
cake mix, gingerbread
|
* |
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
walnuts
chopped |
|
| 1 | x |
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tomato soup
|
|
| 3 | large |
eggs
|
|
| 1618.4 | ml/g |
cake mix, gingerbread
|
* |
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
walnuts
chopped |
|
| 1 | x |
powdered sugar
for dusting |
*
|
Directions
In large mixer bowl, blend soup and eggs.
Add gingerbread mix.
Blend at low speed until thoroughly moistened; beat 2 minutes on medium speed.
Fold in raisins and walnuts.
Pour into well greased tube pan.
Bake at 325℉ (160℃) for 1 hour 15 minutes or until cake is done.
Cool right side up in pan for 10 minutes; then remove from pan.
Serve warm or cool.
Sprinkle top with confectioners' sugar.
