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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Depression era tomato spice cake recipe used by my grandmother...this cake is REALLY spicy! You may substitute butter for the shortening if you prefer. Ingredients:
3/4 cup shortening |
1 1/2 cups white sugar |
1 (10.75 ounce) can tomato soup |
3/4 cup water |
1 teaspoon baking soda |
3 cups all-purpose flour |
1/4 teaspoon salt |
3 teaspoons baking powder |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground cloves |
1 1/2 teaspoons ground nutmeg |
1 1/2 cups raisins |
1 1/2 cups chopped walnuts |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
3. Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
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