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Tomato Soup Cake

3/4 c shortening
1 1/2 c sugar
1 can tomato soup
1 1/8 tsp baking soda
3 c flour
1 tbsp baking powder
3 tsp nutmeg
1 1/2 tsp cinnamon
1 1/2 tsp powdered cloves
1/4 tsp salt
1 1/2 c raisins
nuts, optional

Sift all dry ingredients, except sugar.  Cream shortening.  Add sugar gradually, then eggs, mix thoroughly.  Add tomato soup and baking soda.  Add flour mixture and stir until smooth.  Fold in 1-1/2 cups raisins and nuts which have been dredged in flour.  Pour into two greased and floured 8" layer pans.  Bake in 350 degree oven for 45 minutes.  Remove from pan and cool.

To make frosting, cream the cream cheese until soft.  Then add confectioner's sugar and vanilla.  Stir until smooth and spread on cool cake.

1 pkg (3 oz.) cream cheese
1 tsp vanilla
1 1/2 c confectioner's sugar

Submitted by Ruth Kolarik