New England Tomato Soup Cake Recipe
Ingredients
| Flour | 2 Cup (32 tbs) | |
| Baking powder | 2 Teaspoon | |
| Soda | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Cloves | 1⁄2 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Shortening | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Tomato soup | 1 Can (10 oz) | |
| Water | 1⁄2 Can (5 oz) | |
| Nutmeats | 1⁄2 Cup (8 tbs) | |
| Raisins | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3422 Calories from Fat 1069
% Daily Value*
Total Fat 122 g187.6%
Saturated Fat 39.5 g197.3%
Trans Fat 13.5 g
Cholesterol 5.7 mg1.9%
Sodium 4176.4 mg174%
Total Carbohydrates 572 g190.5%
Dietary Fiber 24.1 g96.5%
Sugars 321.5 g
Protein 36 g71.9%
Vitamin A 18.4% Vitamin C 19.8%
Calcium 106.1% Iron 103.5%
*Based on a 2000 Calorie diet
Directions
Beat for 2 minutes at medium speed.
Add nutmeats and raisins that have been powdered with flour (Keeps them from settling to the bottom.)
Bake in 8 1/2 X 11 inch glass cake pan in 350 degree oven for 40 to 45 minutes.
This cake can be served warm as a coffee cake with butter or cooled and frosted with cream cheese frosting and decorated with nuts.
It can also be baked in 2 loaf pans to slice.
It has been a family favorite for 4 generations of New Englanders.
Chef
