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Tomato Soup Cake Recipe

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This recipe for Tomato Soup Cake, by , is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jean Merritt

Category:
Category:

Ingredients:  
Ingredients:  
2 c sifted flour
3 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp baking soda
1/2 c shortening
1 c sugar
2 eggs
1 can condensed tomato soup

1 c nuts or raisins if desired

Directions:
Directions:
Grease and flour 2 round layer pans. Sift dry ingredients together cream shortening and sugar. Add eggs, beat until light and fluffy. Add dry ingredients and soup alternately. Mix until smooth after each addition. If desired fold in nuts or raisins. Pour into pans. Bake about 30 to 35 min at 350. Remove from oven and let coll in pans 10 to 15 minutes. Frost with cream cheese frosting or favorite white icing.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Jean Roselene Marcell Merritt (1908 - 2001)
Married September 1929 to Rev. Walter Peter Merritt (1907 - 1990), Pastor of Harrisville Holiness Church

 

 

 

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