This vintage recipe has been in Marcia Chaffee’s family since her mom found it, likely in the 50’s. It was a favorite of her dad’s, so it was made for his birthday every year. Now she has a nephew who convinces his ever-changing girlfriends to make it for his birthday cake.
Makes
1 (9-inch) Bundt cakeIngredients
- ½ cup Crisco
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup tomato soup
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 cup raisins
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°.
- Beat Crisco with sugar. In a separate bowl, stir baking soda into tomato soup.
- Add tomato soup to Crisco mixture.
- Sift together dry ingredients and add to first mixture.
- Stir in raisins and nuts.
- Pour into a greased 9-inch Bundt pan and bake for 50–60 minutes. Test for doneness with a toothpick.
- Drizzle with cream cheese frosting, if desired. This cake is moist and heavy, and is better if made a day ahead of time.
