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Ingredients:
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 cup butter
- 1 pound light brown sugar
- 2 eggs
- 1 can (10 1/2 ounces) condensed tomato soup
- 2 cups chopped walnuts or pecans
- 1 cup raisins or chopped dates
Preparation:
Directions for tomato soup cake
Preheat oven to 350°. Into a large bowl sift flour and baking soda, cinnamon, ground allspice, nutmeg, and ground cloves; set aside. In a large mixing bowl with an electric hand-held mixer on high speed, cream butter until light. Beat in sugar until light. Add eggs, beating until light and fluffy. Pour soup into a 2 cup measure; add water to measure 2 cups. Beating on low speed, add flour mixture to butter and egg mixture (about 1/4 at a time) alternately with tomato soup mixture, ending with flour mixture. Beat just until combined. Fold in nuts and raisins or dates; spoon into a greased and floured 13x9x2-inch baking pan. Bake for 55 to 60 minutes, or until cake tests done. A cake tester or wooden pick should come out clean. Cool cake in the pan on a rack for about 30 minutes. Turn tomato soup cake out of pan onto rack to cool completely. Frost tomato soup cake with Cream Cheese Frosting or your favorite icing.
Preheat oven to 350°. Into a large bowl sift flour and baking soda, cinnamon, ground allspice, nutmeg, and ground cloves; set aside. In a large mixing bowl with an electric hand-held mixer on high speed, cream butter until light. Beat in sugar until light. Add eggs, beating until light and fluffy. Pour soup into a 2 cup measure; add water to measure 2 cups. Beating on low speed, add flour mixture to butter and egg mixture (about 1/4 at a time) alternately with tomato soup mixture, ending with flour mixture. Beat just until combined. Fold in nuts and raisins or dates; spoon into a greased and floured 13x9x2-inch baking pan. Bake for 55 to 60 minutes, or until cake tests done. A cake tester or wooden pick should come out clean. Cool cake in the pan on a rack for about 30 minutes. Turn tomato soup cake out of pan onto rack to cool completely. Frost tomato soup cake with Cream Cheese Frosting or your favorite icing.
Related Cakes
Marbled Spice Cake Loaf
Tomato Soup Cake II
Buttermilk Spice Cake
Spice Cake with Raisins
Marbled Apple Spice Cake
One Bowl Spice Cake with Caramel Icing
Banana Spice Cake
Boiled Spice Cake
Spice Cake Recipes
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