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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This classic recipe produces a moist cake that's similar to a carrot cake, or a cake made with pumpkin. See if anyone can guess the secret ingredient! Ingredients:
1/2 cup shortening, like crisco |
1 cup white sugar |
1 large egg |
1 can campbell's condensed tomato soup |
2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1 teaspoon freshly grated nutmeg |
1/2 teaspoon ground cloves |
1 pinch salt |
1/2 cup chopped walnuts |
1/2 cup raisins (optional) |
Directions:
1. Preheat oven to 350F degrees; lightly butter a tube or bundt pan and set aside.
2. In a large bowl, cream the shortening with an electric mixer until fluffy; then add the sugar and egg and stir until smooth.
3. Stir in the soup.
4. Next, add all the dry ingredients and stir until smooth and completely combined.
5. Pour this batter into the prepared pan and bake 40-45 minutes , until a toothpick inserted in the centre of the cake comes out clean.
6. Remove from oven and let cool in the pan.
7. Remove from pan and sprinkle with icing sugar if desired, or serve plain.
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