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Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxes paper or dust lightly with flour.
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup shortening
1 cup granulated sugar
2 eggs
1/2 cup condensed tomato soup
1/2 cup milk
1/2 cup mincemeat
1/2 cup chopped walnuts
Sift together flour, baking powder, baking soda and cinnamon.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs.
Stir dry ingredients into creamed mixture alternately with soup and milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Fold in mincemeat and walnuts.
Turn into prepared pans.
Bake in preheated oven for 30 to 35 minutes, or until cake springs back when lightly touched.
Grease two 8" round layer cake pans. Line bottoms with waxes paper or dust lightly with flour.
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup shortening
1 cup granulated sugar
2 eggs
1/2 cup condensed tomato soup
1/2 cup milk
1/2 cup mincemeat
1/2 cup chopped walnuts
Sift together flour, baking powder, baking soda and cinnamon.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs.
Stir dry ingredients into creamed mixture alternately with soup and milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Fold in mincemeat and walnuts.
Turn into prepared pans.
Bake in preheated oven for 30 to 35 minutes, or until cake springs back when lightly touched.