Tomato soup cake

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.


Amount Ingredient 2 cups flour 1 1/3 cups sugar 4 tsp baking powder 1 tsp baking soda 1 1/2 tsp allspice 1 tsp groud cinnamon 1/2 tsp ground cloves 1 can condensed tomato soup 1/2 cup vegetable shortening 2 eggs 1/4 cup water


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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