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Ingredients

⅓ cup butter 1 cup white sugar 1 egg 2 cups all-purpose flour ¼ teaspoon salt 1 ½ teaspoons baking powder ½ cup chopped walnuts 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1 (10.75 ounce) can condensed tomato soup 1 cup chopped raisins

Nutrition Info

284.3 calories carbohydrate: 48.1 g cholesterol: 29.1 mg fat: 9.5 g fiber: 1.7 g protein: 4.3 g saturatedFat: 3.9 g servingSize: - sodium: 399.4 mg sugar: 26.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together flour, salt, baking powder, baking soda, cinnamon, allspice and nutmeg. Set aside.
Cream butter until it is soft and creamy. Add sugar and continue beating until light and fluffy. Add egg and beat well.
Add flour mixture and tomato soup. mix gently until blended, but don't overmix. Fold in nuts and raisins.
Spread batter into a 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until toothpick inserted into cake comes out clean.

1 - 9 inch square pan

This is a recipe my darling husband loves and I make it each year for him at Christmas as a special treat.