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Tomato Soup Cake

Ingredients

  • 1 cup sugar
  • 1/2 cup shortening
  • 1 10 oz. can tomato soup
  • 1 Tbsp water
  • 1 cup whole barley flour
  • 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp cloves
  • 1 cup raisins
Icing:
  • 1/4 cup margarine
  • 4 oz cream cheese
  • 1 cup icing sugar
  • 1 tsp vanilla
  • 1/4 tsp cinnamon

Directions

  1. Cream together the sugar, shortening, soup, and water. (Do not dilute soup.) 
  2. In a separate bowl, stir dry ingredients together, then beat into the soup mixture. 
  3. Add raisins last and stir well. 
  4. Grease the bottom of a 8 x 8" (20 x 20 cm) cake pan, and spread the cake batter evenly in pan. 
  5. Bake at 350F (180C) for 35 - 40 minutes, until an inserted wooden toothpick comes out clean. 
  6. Remove from oven and allow to cool before serving. 
  7. If icing is desired, beat ingredients together, and spread on top and sides of cooled cake.
  
         

 
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