Tomato Soup Cake

Tomato Soup Cake                                              Aunt Jean (Simonsen)

1  cup sugar                                                           

1/2 cup shortening

1 egg                                                                                                  

1/2 can buttermilk

1 can tomato soup with 1 teaspoon baking soda stirred in

2 1/3 cups flour                                                    

1 teaspoon baking powder

1 teaspoon salt                                                     

1 teaspoon clove

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup dates

1/2 cup chopped nuts

Cream sugar and shortening.  Add egg and alternate dry ingredients with soup and buttermilk.  Bake in flat pan (9"x13") in slow oven (325°F ) until done (It’s a spice cake, and just know it’s ready by scent, I also lightly press the top of cake with my finger, if it bounces back it’s done ~Karen Breiwick nee: Helling).  Frost with vanilla or chocolate frosting. This cake was a favorite in the Lorenzen family as far back as we can remember and there was always Tomato Soup Cake at family get‑togethers.