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Old Fashioned Gingerbread Cake

Ingredients
  Condensed tomato soup 20 Ounce (2 Cans, 284 Milliliter/10 Ounce Each)
  Eggs 3
  Gingerbread mix 28 Ounce (2 Packages, 375 Milliliter/ 14 Ounce Each)
  Raisins 250 Milliliter
  Chopped walnuts 250 Milliliter
Directions

In large mixer bowl, 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 tube pan.
Bake at 160°C (325°F) for 1 hour 15 minutes or until cake is done.
Cool right side up in pan 10 minutes; then remove from pan.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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