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Tomato-Soup Cake

Tomato-Soup Cake
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Yield: 1 cake (12 servings)

Here is a variation from Ronney Nadile of Lunenburg, Massachusetts; her mother-in-law came across it in the 1950s. Ronney says it's "moist and delicious and tastes like spice cake."

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  • 1/2 cup vegetable shortening, plus extra for cake pan
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 can condensed tomato soup
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts


Heat over to 350°.
Blend shortening and sugar. Add baking soda to soup; add to sugar/shortening mixture.
Sift flour, baking powder, and spices together; add to mixture. Stir in raisins and nuts.
Pour into a prepared angel-food cake pan with high sides. Bake 40-50 minutes.
Updated Thursday, October 14th, 2010

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