MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Magic Tomato Soup Cake
Categories: Cakes, Desserts, Soups
Yield: 16 servings

2 c Cake flour
1 1/2 ts Cinnamon
1 ts Baking soda
1/2 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Baking powder
1/4 ts Salt
1/4 c Unsalted butter, softened
1 c Granulated sugar
1 Egg
10 3/4 oz Can of tomato soup;
- undiluted
1/3 c Raisins
1/3 c Chopped nuts

Sift the dry ingredients

Set the oven @ 350ºF/175ºC.

Spray the bottom and sides of your cake pan with
nonstick spray.

Pour the cake flour, cinnamon, baking soda, nutmeg,
cloves, baking powder and salt into a large bowl. Sift
the ingredients together three times. (We love this
charming direction from the original recipe, and sifting
does ensure that everything is blended and smooth. This
is how to sift if you don’t have a sifter.)

Place the softened butter and sugar in a mixing bowl.
Blend them together on medium-high speed for 2-3
minutes, scraping down the sides once. Add in the egg.
Blend the mixture for about 5 minutes on medium-high
speed until it’s light in color with lots of air
incorporated.

Pour about half of the dry mixture into the bowl and run
the mixer on low speed for just a few seconds. Then pour
in the whole can of tomato soup and run the mixer for a
few seconds more.

Pour in the remaining dry ingredients and blend at low
speed just until all of the dry ingredients are mixed
in.

Pour the batter into the prepared cake pan. Use a rubber
spatula to spread it into the corners and even out the
top. Place the pan in your hot oven, and bake the cake
for 35-40 minutes. A toothpick inserted in the center
should come out with just a crumb or two. Place the pan
on a cooling rack for 10 minutes.

After 10 minutes, carefully remove the cake from the
pan. Allow it to cool completely. You can frost the cake
if you want-I used a simple buttercream with a little
cinnamon added in. A cream cheese frosting would also be
a great choice, or the cake can also be simply dusted
with confectioners’ sugar.

Store leftover cake covered tightly at room temperature
for up to five days.

Nancy Mock, Horse Apple, Vermont

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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