Soup to Nut Cake
By
Sue Kenitzer
@Ksusie
1
My grandmother always made this cake when I was little. Sometimes she put cream cheese frosting on and sometimes she put peanut butter frosting on.
Rating:
★★★★★ 1 vote
Serves:
8 to 10
Prep:
25 Min
Cook:
40 Min
Ingredients
- 1/3 c
- shortening
- 1 c
- sugar
- 2
- eggs
- 1 can(s)
- tomato soup
- 1/2 can(s)
- water
- 2 c
- flour
- 1 1/2 tsp
- baking soda
- 1 tsp
- baking powder
- 1 tsp
- nutmeg
- 2 tsp
- cinnamon
- 1 tsp
- allspice
- 1 c
- nuts
- 1 c
- raisins
How to Make Soup to Nut Cake
- 1Sift dry ingrediants into a large bowl
- 2Add soup and shortening and beat at medium speed for 2 minutes
- 3Add eggs and water and beat 2 minutes longer
- 4Pour into greased and floured 8 or 9 inch pans or 9 X 13 pan
- 5Frost with cream cheese frosting
About Soup to Nut Cake
Course/Dish: Cakes
