Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53'. Sprinkle brown sugar or dust confectioner's sugar over the top.

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Recipe Summary

Servings:
12
Yield:
1 - 8 inch square cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square pan.

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  • In a large bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool.

  • Sift the flour, baking powder, and baking soda together. Add to the cooled raisin mixture, and stir until just combined. Pour batter into prepared pan.

  • Bake for 20 to 25 minutes. Serve warm.

Nutrition Facts

214 calories; protein 3g; carbohydrates 45.8g; fat 2.8g; sodium 385.1mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
04/30/2008
I tried this recipe when I was 10 yrs. old! It was fantastic and even better becuase I made it all by myself. It did take a while though. Read More
(4)

Most helpful critical review

Rating: 3 stars
11/21/2003
It was a okay cake. Not bad but not all that good. Read More
(10)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/21/2003
It was a okay cake. Not bad but not all that good. Read More
(10)
Rating: 4 stars
04/30/2008
I tried this recipe when I was 10 yrs. old! It was fantastic and even better becuase I made it all by myself. It did take a while though. Read More
(4)