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
Instructions: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.