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Print this Recipe    Dairy Free

Mystery Cake
(egg free dairy free)

1 cup sugar
2 tablespoons shortening

2 cups bread flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp soda

10 1/2 oz can tomato soup

1 cup nuts
1 cup raisins

Beat sugar and shortening together. Add the sifted sugar gradually
and blend these ingredients well. Sift before measuring the flour.

Resift with cinnamon, cloves, nutmeg and soda.

Stir the sifted ingredients in about 3 parts into the sugar mixture
alternately with tomato soup.

Beat the batter until it is smooth after each addition. Fold in
nuts and raisins.

Bake the cake in a greased 9 inch tube pan in a moderate oven 350
degrees for about 45 minutes.

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