2 cn Tomato soup
3 Eggs
2 pk (28 oz) gingerbread mix
1 c Raisins
1 c Chopped walnuts
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. Submitted By JANE KNOX On 09-12-94 —–