The Bull Chef

Ingredients:

• 3/4 cup shortening
• 1 1/2 cups white sugar
• 1 (10.75 ounce) can tomato soup
• 3/4 cup water
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 3 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 cups raisins
• 1 1/2 cups chopped walnuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
3. Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.

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