Old Fashioned Gingerbread Cake
|Condensed tomato soup||21 1⁄2 Ounce (Two 10 3/4 Ounce Cans)|
|Gingerbread mix||28 Ounce (2 Package)|
|Raisins||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
In large bowl of mixer, blend soup and eggs.
Add gingerbread mix.
Blend at low speed until thoroughly moistened; beat 2 minutes on medium speed.
Fold in raisins and walnuts.
Pour into well-greased 10-inch tube pan.
Bake at 325°F. for 1 hour 15 minutes or until cake is done.
Cool right side up in pan 10 minutes; then remove from pan.