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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This recipe was given to me by my Aunt Jean. My grandfather's first wife died at age 29. They were only married a year. He went back to Italy and met my grandmother. She became very good friends with my Grandfather's 1st wife's sister who was an excellent baker. Her name was Rose. This is Aunt Rose's Tomato Soup Cake. Any one of her recipes is a definite winner!! Ingredients:
1/2 cup shortening (crisco) |
1 cup sugar |
1 egg |
8 ounces tomato soup |
1/4 teaspoon clove |
1/2 teaspoon cinnamon |
2 cups flour |
1 cup raisins |
1/2 cup dates, chopped |
1/2 cup walnuts |
1/4 teaspoon salt |
4 tablespoons boiling water |
1 teaspoon baking soda |
1 teaspoon baking powder |
Directions:
1. Cream shortening, sugar, and egg. Add tomato soup. Sift flour with salt, baking soda, baking powder, and spices. Add to creamed mixture. Add boiling water and then stir in raisins, dates, and nuts.
2. Bake at 350 degrees for 45 minutes or until done. Use a 13 x 9 Pan well greased.
3. This is delicious with cream cheese frosting.
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