Tomato Soup Cake
Recipe clipped from an old newspaper. Quick and easy and yummy! :)
Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
or margarine, softened |
|
| 1 | x |
tomato soup
can |
*
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
cloves, ground
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
or margarine, softened |
|
| 1 | x |
tomato soup
can |
*
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves, ground
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
walnuts
chopped |
|
| 355 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
Directions
Cream sugar and butter. Add soup. Mix well. Add spices & mix well again. Add raisins and walnuts. Mix well. Add flour and salt and mix well.
Bake at 350℉ (180℃) until done - approx 30 minutes depending on size of pan.
