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Tomato Soup Cake
2 cups sifted cake flour 1/2 teaspoon nutmeg
1 tablespoon baking powder
1/2 teaspoon soda
1/2 teaspoon powdered cloves
1/2 teaspoon cinnamon or mace
1 can (1 1/4 cups) condensed tomato soup
1 cup seedless raisins
1/2 cup shortening
1 cup sugar
2 eggs, well beaten
Sift together flour, baking powder, soda, and spices. Wash and cut raisins.(roll in a small amount of the flour mixture.)Cream shorting; add sugar gradually; then eggs, mixing thoroughly. Add flour mixture alternately with soup; stir until smooth. Fold in raisins. Pour into two greased and floured 8-inch layer pans; bake in a moderate oven (375 degrees) about 35 minutes, or until done. 8 servings. Frost as desired.(I used premade cream cheese frosting, which I think kinda helped give the taste illusion of carrot cake)
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Of coarse, I didn't follow the recipe completely. Like I say "a recipe is only suggestions". Instead of powdered cloves , I just added an schminge more cinnamon and nutmeg. And, by the way, I assumed that they meant baking soda not Dr. Pepper! But I do have a cook booklet that is all about cooking with Dr. Pepper and it has a cake recipe in it..........Okay, must locate it and make Dr.Pepper cake has been added to my To-Do list!
1 comment:
Funny, I was just thinking about this cake after reading some of your other posts and reminiscing about jell-o based desserts. I was going to ask Mom if she still had the recipe and then I saw your post. How did I miss it before??
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