Aunt Garrie's Tomato Soup Cake

Growing up, my Aunt Garrie made Tomato Soup Cake for family events.  It was something we always looked forward to, partly because of the novelty of a cake made with tomato soup, but also because it tasted very good; and so when she asked what she could bring to the barbecue, I suggested the Tomato Soup Cake.  This recipe was passed down from my great grandmother, to my grandmother, to my aunt, and now she is passing it on to the next generation.

Aunt Garrie with her Tomato Soup Cake with ice cream

• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1 teaspoon nutmeg
• 1/2 cup shortening
• 1 cup white sugar
• 1 10 oz. can tomato soup
• 1 cup chopped walnuts
• 1 cup raisins or currants

Sift dry ingredients together.  Whisk  shortening and sugar until fluffy.  Dust raisins and nuts with flour.  Alternately add dry ingredients and soup beating well each time. Stir in nuts and raisins. Mixture will be thick.  Bake at 350 degrees for 50-60 minutes in a greased loaf pan, or 45 minutes in a ring pan.