This is a rich spice cake my grandmother made every Christmas. It is best served two days after being made. I like ot make in in a bundt pan and drizzle it with cream cheese frosting.
1 1/3 cups
1 1/2 tsp
condensed tomato soup
Preheat oven to 350 degrees. Grease & flour 13×9 pan (I’ve used Bundt pans, meatloaf pans, whatever – just watch your cook time).
In large bowl mix flour, sugar, baking powder, allspice, baking soda, cloves, and cinnamon. Add soup, shortening, eggs, and water.
With mixer on low speed, beat until well mixed constantly scraping sides and bottom of bowl. Beat on high speed 4 minutes. Pout into prepared pan.
Bake 40 minutes or until toothpick comes out clean. Cool pan on wire rack for 10 minutes. Remove from pan, cool. Drizzle with cream cheese frosting
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