Tomato Soup Spice Cake
This is an oldie but a goodie. It's easy to make and super moist because of the tomato soup, and you cannot taste it at all. I love this recipe so much, especially the cream cheese icing.
Equipment
- 1 13 x 9 x 2 inch pan
- 1 electric mixer
- 2 mixing bowls
Ingredients
- 4 cups unsifted all-purpose flour
- 1½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground cloves
- ½ tsp nutmeg
- 1 cup butter or margarine
- 2¼ cups light brown sugar
- 2 eggs
- 1 can (10½ oz) condensed tomato soup
- 2 cups walnuts, chopped
- 1 cup raisins
Cream Cheese Frosting
- 1 pkg (8oz) cream cheese, softened
- 1 tbsp butter or margarine
- 1 tsp vanilla extract
- 1 lb confectioners' sugar
Instructions
- preheat over to 350°F and grease your pan
- sift flour with baking soda, cinnamon, cloves, and nutmeg
- in a large bowl, with electric mixer at high speed, cream butter until light. gradually add brown sugar, beating until light. add eggs, beating until fluffy.
- combine condensed soup with enough water to equal 2 cups
- at low speed, add flour mixture (in fourths) to sugar mixture, alternately with soup mixture (in thirds), beginning and ending with flour mixture; beat just until combined
- fold in nuts and raisins
- add to greased pan, bake for 55-60 minutes, or until toothpick comes out of the center clean. cool in pan on wire rack for 30 minutes. turn out of pan; cool completely on rack.
- frost top. cut into squares. makes 15 servings.
Cream Cheese Frosting
- in a medium bowl, with electric mixer at medium speed, beat cream cheese with butter and vanilla until creamy. add confectioners' sugar; beat until light and fluffy.
- spread thickly over top of cake; make swirls with knife.
Video
@bold.carly Taste test - tomato soup spice cake - you have to try this one, its delicious! So moist! #tomatosoupcake #bakinghack #cakerecipestepbystep
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