TOMATO SOUP CAKE 
1 c. sugar
1/2 c. shortening
3 eggs, beaten
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 can tomato soup
1/2 c. maraschino cherries or raisins
1 c. chopped walnuts

Cream sugar and shortening; add eggs. Sift dry ingredients; add to creamed mixture alternately with soup. Add cherries and nuts. Pour into greased and floured 9x13 inch pan. Bake at 375 degrees for 30-40 minutes.

 

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