Keeping with the nostalgia mood from last week, here is another favourite recipe from my youth, which I recently found in an old Campbell’s Soup cookbook. For more SOUP-rising recipes, follow this link –

http://www.campbellskitchen.com/

Campbell’s Tomato Soup Spice Cake

 2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
Cream Cheese Frosting (Store Bought works)

How to Make It

• Heat the oven to 350°F.  Grease a 13×9-inch baking pan.
• Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan.
• Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.  Frost with the Cream Cheese Frosting.