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| Eggless, Milkless, Butterless Cake III |
"This cake is available in accessible while all you have got left within the cabinet is the tin soups just earlier than purchasing day. It virtually turned into a treat served heat while we got here in from the bloodless. And it became c-o-l-l-l-d-d-d, North of fifty three'. Sprinkle brown sugar or dust confectioner's sugar over the top."
Ingredients :
- 1 cup white sugar
- 2 tablespoons shortening
- half of teaspoon ground cinnamon
- 1/2 teaspoon floor nutmeg
- half teaspoon ground allspice
- half of teaspoon salt
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup raisins
- 1 half of cups boiling water
- 1 teaspoon baking soda
- 2 cups all-cause flour
- 1 teaspoon baking powder
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 degrees F (175 levels C). Lightly grease an 8 inch rectangular pan.
- In a huge bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool.
- Sift the flour, baking powder, and baking soda collectively. Add to the cooled raisin mixture, and stir until simply blended. Pour batter into prepared pan.
- Bake for 20 to twenty-five minutes. Serve warm.
Notes :
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