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.
