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Tomato Soup Spice Cake

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Rate this recipe 4.5/5 (44 Votes)

Ingredients

  • 2-1/4 cups cake flour (or 2 cups all-purpose flour)
  • 1-1/3 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 (10.75 ounce) can condensed tomato soup
  • 1/2 cup shortening or butter, softened
  • 2 eggs
  • 1/4 cup water

Details

Preparation

Step 1

Preheat oven to 350 degrees F.
Generously grease and flour two round 8- or 9-inch layer pans or a 13x9-inch pan, or line two muffin pans with paper cups.
Measure and sift dry ingredients into large bowl.
Add soup and shortening. Beat at low to medium speed for 2 minutes.
Add eggs and water; beat 2 minutes more, scraping bowl frequently.
Divide batter equally between two pans or 24 cups, or if using one pan, spread the batter evenly.
Bake for 35 to 40 minutes for full cakes, 20 to 25 minutes for cupcakes.
Let stand 10 minutes; remove. Cool.
Frost with butter cream or cream cheese frosting.

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