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Ruth’s Tomato Soup Cake Recipe

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This recipe for Ruth’s Tomato Soup Cake, by , is from Granny Angeline's Family 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!

Noella Donnelly


1 can (Campbell’s) condensed tomato soup
1 tsp baking soda
1 cup white sugar
1/3 cup shortening
1 egg
1 ½ cup flour
1 tsp cinnamon
1 tsp cloves (ground)
1 cup raisins (or cherries)

Preheat oven to 325⁰.
In a bowl mix tomato soup, and 1 tsp baking soda.
In another bowl combine sugar and shortening, then add the egg.
To this mixture add flour, cinnamon, and cloves.
Combine mixtures, and fold in raisins. Pour batter into a parchment lined
loaf pan. Cook for 45 – 60 minutes.




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