Featured

Ingredients

2 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter or margarine
1 cup sugar
1 egg
1 can (10 3/4 ounces) condensed tomato soup
1/2 cup chopped walnuts
1/2 cup golden raisins
LEMON-BUTTER FROSTING

Preparation method

Grease two 8×1 1/2 inch round layer-cake pans; flour lightly, tapping out any excess.
Sift flour, baking powder, soda, cinnamon, nutmeg and salt onto wax paper.
Cream butter or margarine with sugar until fluffy in a large bowl; beat in egg.
Beat in flour mixture, half at a time, alternately with tomato soup, beating just until blended.
Stir in walnuts and raisins.
Pour into prepared pans.
Bake in moderate oven (350°) for 30 minutes, or until centers spring back when lightly pressed with fingertip.
Cool in pans on wire racks 10 minutes.
Loosen around edges with a knife; turn out onto racks; cool completely.
Fill and frost, layer cake style, with lemon butter.

Lemon butter frosting :
Cream 4 tablespoons (1/2 stick) butter or margarine with 1 cup sifted 10X (confectioners’ powdered) sugar in a large bowl; stir in 1 tablespoon lemon juice.
Beat in 1 cup more 10X sugar, alternately with 2 teaspoons milk, until smooth and easy to spread.

 


 

Leave a Reply

You must be logged in to post a comment.