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Eggless, Milkless, Butterless Cake III

By: Bernadette Beaupre  
"This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53'. Sprinkle brown sugar or dust confectioner's sugar over the top."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 76 people have saved this

 

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Original Recipe Yield 1 - 8 inch square cake
 

Ingredients

  • 1 cup white sugar
  • 2 tablespoons shortening
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup raisins
  • 1 1/2 cups boiling water
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square pan.
  2. In a large bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool.
  3. Sift the flour, baking powder, and baking soda together. Add to the cooled raisin mixture, and stir until just combined. Pour batter into prepared pan.
  4. Bake for 20 to 25 minutes. Serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 214 | Total Fat: 2.8g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2003 by SAQASA3 
It was a okay cake. Not bad but not all that good. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2008 by Cameron 
I tried this recipe when I was 10 yrs. old! It was fantastic, and even better becuase I made... MORE

 
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