1930 Tomato Soup Cake - cooking recipe

Ingredients

1 3/4 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. each: ground cloves, cinnamon and nutmeg
1/2 c. shortening
1 can tomato soup
2 eggs
1 c. raisins
1 c. chopped walnuts

Preparation

Preheat oven to 350\u00b0.
Grease and flour two 9-inch cake pans. Combine all dry ingredients.
Add to this shortening and 1/2 can of soup.
Beat well and add remaining soup and eggs.
Beat until smooth.
Fold in floured raisins and nuts to mixture.
Blend well. Pour into pans.
Bake about 1 hour.
Cool in pans for 10 minutes.