This is my mother-in-laws quick & easy
GINGERBREAD CAKE,. with an OLD FASHIONED TASTE!
When I was first married...and with her guiding hand and farm expertise, she taught me how to grow a vegetablle garden and more importantly how to can what we had grown. In Indiana.
This cake recipe was an exception...because all her cooking was from scratch.
Mainly from her garden, and what she butcherd or milked.
Thank you mom..I love you, and miss you terriably.
This is her picture.
In a large bowl of a mixer, blend soup and eggs.
Add gingerbread mixs.
Blend at low speed until thouroughly moistened.
Beat 2 minutes at medium speed.
Fold in raisins and nuts.
Pour into well- greased 10 inch tube pan.
Bake at 325 F. for 1-1/4 hours.
Cool right side up in pan 10-15 minutes.
Remove from pan.
Sprinkle with powdered sugar when cool..
Serve warm or cool.
Whipping cream is a nice touch.
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