How to make it

  • In lg bowl of mixer, 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 9 inch tube pan. Bake at 325 degrees for 1 hr. 15 minutes or until cake is done.
  • Cool right side up in pan 10 minutes; then remove from pan.
  • Serve warm or cool. Sprinkle top with confectioners' sugar.

Reviews & Comments 4

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  • blondeberry 9 years ago
    At school I have my kids make a tomato soup CHOCOLATE cake. There's also the mayo cake, the saurkraut cake, etc. Gimmick cakes!!!
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds delicous thanks bunches
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  • loxy 9 years ago
    I love gingerbread! This sounds interesting. Like dmajor I haven't used soup like this before but will try it out. Thanks.
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  • dmajor 9 years ago
    I have heard of tomato soup in cake recipes but haven't ever tried them. I love gingerbread and will just have to try this! I use gingersnaps in gravy so why not use soup in cake, right? deb
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