Gingerbread Soup Cake
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)