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Tomato Soup Cake Recipe

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This recipe for Tomato Soup Cake, by , is from The Bachand Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Mann
Added: Sunday, June 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup shortening
1 cup sugar
2 eggs
1 can tomato soup
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 1/2 teaspoons cinnamon
2 cups flour
1 cup raisins
1 cup walnuts

Frosting
Cream cheese (8 oz.)
1/2 stick butter
2 teaspoons vanilla
4 cups powdered sugar

Directions:
Directions:
Cream the shortening and sugar together and add the eggs. Sift the dry ingredients together except the soda. Add to the creamed mixture. Dissolve the soda in the soup and add to the batter. Stir in the raisins and the nuts.
Bake in a greased 13 x 9 inch sheet pan @ 325 for 45 minutes or until done.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Mom got this recipe from her friend Ellen Turnbull. We met Pastor Frank and Ellen Turnbull when we were living in West Virginia.

 

 

 

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