>Dear Janice,
>
>Does anyone have a recipe for a cake that will keep for over a week.
This recipe came originally from arachne and I just love it. It
becomes more moist as the days go by.
Enjoy
David in Ballarat
Mystery Tomato Soup Cake
Ingredients:
4oz butter
10oz flour (plain)
4oz walnuts
0.5 teaspoon cloves
2 level teaspoons baking powder
0.25 teaspoon nutmeg
6oz brown sugar
6oz raisins
0.25 teaspoon salt
1 teaspoon cinnamon
1 level teaspoon bicarbonate of soda
1 tin HEINZ tomato soup (10.5 oz size )
Chop the walnuts. Cream the butter and sugar together, and add the
bicarbonate of soda, and the soup gradually (It always look awful at the
point but carry on ). Mix together the baking powder, flour, salt and spices
and add to the butter etc stirring in lightly. Stir in the raisins and
walnuts put the mixture into a greased 7" dish and bake in a slow oven
(300f) for 1.75-2hrs
Self raising flour can be used if you leave out the baking powder.
Eat and enjoy it stays beautifully moist and seems to improve with keeping
although it doesn't stay around long in this house.
Ana.
geoffana
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