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Makes
One 8-inch layer cake
Author Notes
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
Ingredients
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2 cups
all-purpose flour
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1 1/3 cups
sugar
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4 teaspoons
baking powder
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1 teaspoon
baking soda
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1 1/2 teaspoons
ground allspice
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1 teaspoon
ground cinnamon
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1/2 teaspoon
ground cloves
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1
(10 3/4-ounce) can tomato soup, preferably Campbell's
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1/2 cup
shortening (I use the organic stuff; Ruthie probably used Crisco; and yes, you can use butter)
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2
large eggs
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1/4 cup
water
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1 cup
raisins
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Cream cheese frosting
Directions
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Preheat the oven to 350° F. Grease and flour two 8-inch round cake pans, shaking out the excess flour.
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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.
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Bake for 30 to 45 minutes. The tines of a fork pierced into the center should come out clean. Let cool completely before frosting.
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