Retro Recipe Monday: Soup to Nuts Cake

For Memorial Day Weekend, we will continue with the delightful Thoughts for Buffets. This recipe is either delicious or horrible, I can’t tell which. Probably horrible.

Soup to Nuts Cake

1 tablespoon butter
1 cup sugar
1 1/2 cups all purpose flours
1 scant teaspoon baking soda
1 cup raisins, preferably yellow, scalded and dried
1 cup chopped nuts
1 cup canned condensed tomato soup

Cream butter and sugar. Sift dry ingredients together; add nuts and raisins. Add this mixture alternately with the tomato soup to the butter and sugar. Grease a loaf pan (10″x5″x3″) very well, and line bottom with wax paper. Bake 1 1/2 hours in a 275 degree oven. Don’t look; just let it bake. Frost with Vanilla Butter Cream Frosting.

Deborah Castellano
Deborah Castellano's book Glamour Magic: The Witchcraft Revolution to Get What You Want is available for purchase through Amazon, Llewellyn and Barnes and Noble.
Her frequently updated catalogue of published work is available on Author Central.

She writes about Glamour Magic here at Charmed, I'm Sure. Her podcast appearances are available here.

Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!

In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.

She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.  


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