Recipe Archives->Cakes->Tomato Soup 05

Tomato Soup Cake

1/2 cup solid shortening
1 cup sugar
1 (10 1/2 ounce) can condensed tomato soup
1 1/4 cups chopped nuts (pecans or walnuts are good)
1 teaspoon baking soda
1 cup raisins
1 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons ground nutmeg
2 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves

3 ounces cream cheese
1 teaspoon vanilla extract
1 cup confectioners sugar
1/4 cup chopped nuts

Preheat 375 degrees. Grease a 10-inch square cake pan. Cream
shortening and sugar in a large bowl. Stir in tomato soup (undiluted)
and then mix in soda, raisins, just 1 cup of the nuts, flour, baking
powder and spices mixing well after each addition. Spread batter
into prepared pan and bake for 45 minutes. When cake is done, remove
it from oven and loosen edges with a knife. Let cool before frosting.

Place cream cheese in a small bowl and let it soften at room
temperature. Add vanilla and sugar. Mix well. Spread icing on cooled
cake. Sprinkle with remaining 1/4 cup nuts and serve.

Printable version: tomato-soup05.txt.