1 egg

3 Tablespoons organic shortening

1 cup sugar or Xylitol

1 can tomato soup

1 teaspoon baking soda

1 cup raisins

1  cups flour

2 teaspoons baking powder

 teaspoon salt

1 teaspoon cinnamon

 teaspoon ground cloves

 cup chopped walnuts

Glaze (Optional)

1 Tablespoon lemon juice

1 Tablespoon lemon zest

1 Tablespoon minced basil

3 Tablespoons powdered sugar

   Cream sugar, egg, & shortening. Stir baking soda into can of soup; add to mixture. Stir in raisins, walnuts, sifted flour, baking powder, salt, & spices.

   Pour into greased loaf pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in center of cake comes out clean.

   Cool about an hour and remove from pan by turning upside down. Wrap tightly in plastic wrap. Can be sliced and served plain or topped with above glaze.

Cooking tips:  Triple recipe makes 10 small loaves for holiday giving. (Shorten baking time to 20 min.)

CLASSES: EVERY THURSDAY EVE AT 6:30PM

Woodland Hills Whole Foods Market  •  21839 San Miguel St

Woodland Hills, CA 91364  •  818-610-0000  •  Judith.fine-sarchielli@wholefoods.com

www.wholefoods.com

JUDITH FINE-SARCHIELLI is Cooking School Director and Food Advisor for Whole Foods Markets. Judith is an expert on the Mediterranean Diet in its low-fat, vegetarian version. She has a lengthy history teaching Tuscan cuisine, as well as ethnic cooking classes, specializing in allergy-free diets. She taught monthly cooking classes for 25+ years at  Denver Botanic Gardens and for  10+ years at Wild Oats Natural Health Foods Store.