Ingredients
2 (10 3/4 oz.) cans tomato soup
3 eggs
2 (about 14 oz. each) pkg. gingerbread mix
1 c. raisins
1 c. chopped walnuts
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In large bowl, blend soup and eggs. Add gingerbread mix. Blend at low speed until moistened; beat 2 minutes on medium speed. Fold in raisins and walnuts. Pour into well-greased 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake is done. Serve warm or cool.