Eggless, Milkless, Butterless Cake III

3.5
(2)
0 Photos

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.

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

Ingredients

  • 1 cup white sugar

  • 2 tablespoons shortening

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground allspice

  • ½ teaspoon salt

  • 1 (10.75 ounce) can condensed tomato soup

  • 1 cup raisins

  • 1 ½ cups boiling water

  • 1 teaspoon baking soda

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

Directions

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

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

  3. 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.

  4. Bake for 20 to 25 minutes. Serve warm.

Nutrition Facts (per serving)

214 Calories
3g Fat
46g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 214
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Sodium 385mg 17%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 4%
Total Sugars 26g
Protein 3g
Vitamin C 14mg 69%
Calcium 36mg 3%
Iron 2mg 9%
Potassium 168mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.