Tomato Soup Cake with Cream Cheese Frosting
1 egg, beaten 1/2 c Crisco 1 c sugar 1/8 tsp. salt 2 c flour 1 c raisins 1 tsp baking soda 1 can undiluted tomato soup 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1 tsp. baking powder 1/2 c chopped walnuts
Sift dry ingredients, add to melted Crisco and sugar mixture. Add eggand soup mix together. Fold in floured raisins and nuts. Pour into well greasedtube pan and bake for 60 minutes at 350 degrees. When cool frost with CreamCheese Frosting.
Frosting:
Combine 8 oz cream cheese with 1 stick (1/2 cup) softened butter, 1/4cup milk, 1/8 tsp ground ginger, and 1 Tblsp vanilla extract. Beat untilcreamy. Gradually add the contents of a 2 lb bag of powdered sugar, beatingafter each addition. You may or may not have to use the whole bag beforegetting a good, thick consistency.
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