"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato Soup Cake Recipe

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

Gordon Minogue
Added: Friday, June 26, 2009


1 c sugar
2 tbsp butter ( I add 2 more tbsp)
1 can Tomato soup (undiluted)
1/2 c chopped nuts
1 c raisins
1 tsp baking soda
1 1/2 c all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves

Preheat oven 350 . Butter and flour a 8x8 pan.
Cream sugar and butter - add soup - add dry ingredients - Fold in nuts and raisins. Bake for 55 min or less - test after 30 min.




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