- Cooking Time: 45
- Servings: 8-10
- Preparation Time: 10
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- One 10 3/4-ounce can tomato soup
- 1/2 cup shortening (or butter)
- 2 large eggs
- 1/4 cup water
- 1 cup raisins
- Cream cheese frosting
- Preheat oven to 350° F. Grease and flour two 8-inch round cake pans, shaking out any excess flour.
- In a large mixing bowl, combine the dry ingredients. Add the soup, shortening, eggs, and water. Beat together until everything forms a smooth (pink!) batter. Fold in raisins. Pour the batter into the cake pans, doing your best to get the same amount in each.
- Bake for 35 to 40 minutes; when the cake is done, the tines of a fork should come out clean.
- Let cake cool completely before frosting; my mother says that Ruthie would likely frost each layer, and leave the sides bare, which I've done here.
NotesThe story goes that Irish immigrants devised this cake from a lack of fresh ingredients -- it calls for no milk, no butter. You'll only open your fridge once, to retrieve two eggs; this recipe pays more attention to your spice drawer, and tastes like something you might come across over the holidays. But I suggest you serve it year round.
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