Ingredients

2 cans tomato soup
3 eggs
2 packets (28 ounces) gingerbread mix
1 C. raisins
1 C. chopped walnuts

Cooking Instructions

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 325 degrees for 1 hour 15 minutes or until cake is done. Cool right side up in pan for 10 minutes; then remove from pan. Serve warm or cool. Sprinkle top with confectioners’ sugar.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)