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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This recipe is from an old cookbook from many years ago. It is a dense cake, and not very pretty, but we think it is moist and good. Ingredients:
2 cups flour |
1 cup sugar |
3 tablespoons butter, softened |
1 (10 3/4 ounce) can tomato soup |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1 teaspoon baking soda |
1 cup pecans or 1 cup walnuts, chopped |
1 cup raisins |
Directions:
1. Preheat oven to 350 degrees (Fahrenheit).
2. Cream together butter and sugar.
3. Sift dry ingredients together.Add about 1/3 of the flour mixture to the butter mixture, then 1/2 of the soup and stir until smooth after each addition.Repeat with 1/3 of the flour mixture, rest of the tomato soup, and remaining flour mixture.
4. Fold in the nuts and raisins and pour into a greased Bundt or tube pan and bake for about 45 minutes.
5. Frost with white icing if desired.
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