Mimi's Tomato Soup Cake

"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."

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

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. 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. 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.

Jean Varner


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