Tomato Soup Cake

• 2 1/4 c. cake flour or 2 c. all-purpose flour
• 1 1/3 c. sugar
• 4 tsp. baking powder
• 1 tsp. baking soda
• 1 1/2 tsp. allspice
• 1 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/2 c. shortening
• 2 eggs
• 1/4 c. water
• 1 (10 3/4 oz.) can Campbell's condensed tomato soup
• chopped nuts may be added if wanted

1. Preheat oven to 350u0b0.
2. Grease and flour Bundt pan.
3. Measure dry ingredients into large bowl.
4. Add soup and shortening.
5. Beat at low to medium speed for 2 minutes, scraping sides and bottom of bowl constantly.
6. Add eggs and water.
7. Beat 2 minutes more, scraping bowl often.
8. Pour into pan.
9. Bake 50 to 60 minutes or until done.
10. Cool, right side up, in pan for 15 minutes.
11. Remove from pan.
12. Cool, if desired; sprinkle with confectioners sugar or use cream cheese frosting.

cake flour, sugar, baking powder, baking soda, allspice, cinnamon, ground cloves, shortening, eggs, water, campbells condensed, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006444 (may not work)