Tomato Soup Cake
This recipe combines surprising ingredients like tomato soup and rich spices to create a moist and flavorful cake that will impress your taste buds. The warm aroma of cinnamon, nutmeg, and cloves will fill your kitchen as the cake bakes to perfection. Topped with a creamy cream cheese frosting and a sprinkle of chopped walnuts, this cake is a delicious treat for any occasion.
— Constant Cookbook
Ingredients
- 2 cups Sugar
- 6 Tablespoons Butter
- 2 Eggs
- 1 can Tomato Soup (I used Heinz) 420g
- 2 teaspoons Bicarbonate of soda
- 2 teaspoons Baking powder
- 2 teaspoons Vanilla Extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 2 cups of Raisins
- 3 cups Flour
- For the frosting:
- 1 cup Icing sugar
- 1 teaspoons Vanilla Extract
- 1 teaspoon cream or 1/2 teaspoon milk
- 90g Cream Cheese at room temperature
- 1/2 cup chopped Walnuts (optional)
Instructions
- Using an electric mixer, in a bowl beat sugar and butter well, add eggs and continue beating for another minute.
- Now mix in all other ingredients one at a time.
- Pour mixture into well greased cake tins, and bake at 180 deg C or 350 deg F, for 30-45 minutes. When a sharp knife is inserted into the cake, it should come out clean.
- Allow to cool on wire rack.
- Mix all ingredients for frosting together, spread over cake and sprinkle with chopped walnuts. Enjoy!!
Yield
Serves 10
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