4 C unsifted flour
1 ½ tsp. baking soda
2 tsp. ground cloves
½ tsp. nutmeg
½ tsp. cinnamon
1 C butter or marg.
1 lb. light brown sugar
2 eggs
1 can tomato soup, undiluted
2 C chopped walnuts
1 C dark raisins
cream cheese frosting
1 ½ tsp. baking soda
2 tsp. ground cloves
½ tsp. nutmeg
½ tsp. cinnamon
1 C butter or marg.
1 lb. light brown sugar
2 eggs
1 can tomato soup, undiluted
2 C chopped walnuts
1 C dark raisins
cream cheese frosting
1. Preheat oven 350. Grease 13x9x2 baking pan.
2. Sift flour with cinnamon, soda, cloves, & nutmeg. Set aside.
3. In a large bowl at high speed, beat 1 C butter until light. Gradually beat in brown sugar. Add eggs and beat until fluffy.
4. Combine soup with enough water to measure 2 cups. Mix well.
5. At low speed add flour mixture (in quarters) to sugar mixture, alternately with soup mixture (in thirds) beginning and ending with flour mixture. Beat just until combined.
6. Fold in nuts and raisins. Turn into prepared pan.
7. Bake 55 – 60 min. till tester comes out clean.
8. Cool in pan on wire rack for 30 min. Turn out of pan. Let cool. Frost with cream cheese frosting.
2. Sift flour with cinnamon, soda, cloves, & nutmeg. Set aside.
3. In a large bowl at high speed, beat 1 C butter until light. Gradually beat in brown sugar. Add eggs and beat until fluffy.
4. Combine soup with enough water to measure 2 cups. Mix well.
5. At low speed add flour mixture (in quarters) to sugar mixture, alternately with soup mixture (in thirds) beginning and ending with flour mixture. Beat just until combined.
6. Fold in nuts and raisins. Turn into prepared pan.
7. Bake 55 – 60 min. till tester comes out clean.
8. Cool in pan on wire rack for 30 min. Turn out of pan. Let cool. Frost with cream cheese frosting.
by: dorothy
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