Gingerbread Cake - cooking recipe

Ingredients

2 (10 3/4 oz.) cans tomato soup
3 eggs
2 (about 14 oz. each) pkg. gingerbread mix
1 c. raisins
1 c. chopped walnuts

Preparation

In large bowl, blend soup and eggs.
Add gingerbread mix. Blend at low speed until moistened; beat 2 minutes on medium speed. Fold in raisins and walnuts.
Pour into well-greased 10-inch tube pan.
Bake at 325\u00b0 for 1 hour and 15 minutes or until cake is done. Serve warm or cool.