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.
Serving size: Complete recipe
Calories 6050 Calories from Fat 2353
% Daily Value*
Total Fat 254 g390.5%
Saturated Fat 40.6 g203.1%
Trans Fat 23.2 g
Cholesterol 634.4 mg211.5%
Sodium 7911.3 mg329.6%
Total Carbohydrates 852 g283.9%
Dietary Fiber 36.1 g144.2%
Sugars 449.2 g
Protein 106 g211.3%
Vitamin A 54.6% Vitamin C 46.9%
Calcium 95.7% Iron 174.9%
*Based on a 2000 Calorie diet