Monday, May 30, 2011

Retro Recipe Monday: Soup to Nuts Cake

For Memorial Day Weekend, we will continue with the delightful Thoughts for Buffets. This recipe is either delicious or horrible, I can't tell which. Probably horrible.

Soup to Nuts Cake

1 tablespoon butter
1 cup sugar
1 1/2 cups all purpose flours
1 scant teaspoon baking soda
1 cup raisins, preferably yellow, scalded and dried
1 cup chopped nuts
1 cup canned condensed tomato soup

Cream butter and sugar. Sift dry ingredients together; add nuts and raisins. Add this mixture alternately with the tomato soup to the butter and sugar. Grease a loaf pan (10"x5"x3") very well, and line bottom with wax paper. Bake 1 1/2 hours in a 275 degree oven. Don't look; just let it bake. Frost with Vanilla Butter Cream Frosting.


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