This is from my grandmother Ruthie, who I never met but whose name I carry. She was a thrifty Irish Catholic single mother of 7, who always managed to put a homemade dinner on the table while twin boys bullied small girls, and so on. She was a saint.
She also made this one-bowl cake with tomato soup, which is pretty brilliant, and adorably retro. Don't be thrown off, though -- it really just tastes like a moist spice cake, and it has an intriguing pink color. Serve it when you're feeling Irish, or Warhol-esque. —Marian Bull
one 8-inch layer cake
1 1/3 cups
1 1/2 teaspoons
(10 3/4-ounce) can tomato soup, preferably Campbell's
shortening (I use the organic stuff; Ruthie probably used Crisco; and yes, you can use butter)
Cream cheese frosting
In This Recipe
Preheat the oven to 350° F. Grease and flour two 8-inch round cake pans, shaking out the excess flour.
In a large mixing bowl, combine the dry ingredients. Add the soup shortening, eggs, and water. Beat together into a smooth batter. Add raisins. Pour into the cake pans.
Bake for 30 to 45 minutes. The tines of a fork pierced into the center should come out clean. Let cool completely before frosting.