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Ingredients:
- 4 ounces butter or margarine
- 1 cup sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 can (approx. 10 1/4 oz) condensed tomato soup, undiluted
- 2 cups sifted all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 small bottle maraschino cherries
- 1 cup chopped walnuts or pecans
- 8 ounces candied fruits or raisins
Preparation:
In mixing bowl, stir baking soda into soup, then combine all ingredients and mix thoroughly. Pour into greased and floured 9x5x3-inch loaf pan. Bake at 325° F. for about 55 to 65 minutes, or until a toothpick comes out clean when inserted in center. Cool for 5 minutes in pan; remove from pan and place on wire rack to cool completely.
Wrap tomato soup cake in foil and store in refrigerator.
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