Tomato soup cake recipe... Don't be afraid! The tomato soup in this cake recipe adds something - but not a tomato flavor, at all. You'd never know this cake recipe had any tomato in it.
|All purpose flour||290 Gram (500 mL / 2 cups)|
|Sugar||265 Gram (325 mL / 1 1/3 cups)|
|Baking powder||20 Milliliter (4 tsp)|
|Baking soda||5 Milliliter (1 tsp)|
|Ground allspice||7 Milliliter (1½ tsp)|
|Ground cinnamon||5 Milliliter (1 tsp)|
|Ground cloves||2 Milliliter (½ tsp)|
|Canned condensed tomato soup||284 Milliliter (1 can of 10 3/4 ounce)|
|Butter||120 Gram , melt (125 mL / ½ cup)|
|Milk||60 Milliliter (¼ cup)|
|Raisins||135 Gram (250 mL / 1 cup)|
|For cream cheese icing:|
|Butter||110 Gram (125 mL / 1⁄2 cup, at room temperature)|
|Cream cheese||225 Gram (8 ounces, at room temperature)|
|Icing sugar/Confectioner sugar||375 Gram (500 mL|
1. Preheat oven to 180ºC (350°F).
2. Grease and flour two 8" round cake pans.
3. Combine the dry ingredients.
4. In a separate bowl combine soup, butter, eggs, and milk.
5. Combine the wet into the dry and beat until smooth.
6. Fold in raisins.
7. Divide the batter between the cake pans, and smooth the tops.
8. Bake for 35 to 40 minutes; the cake is done when a tester comes out clean.
9. Let cakes cool completely on a rack before icing.
10. Makes one 2-layer cake
FOR CREAM CHEESE ICING:
1. Beat together the butter and cream cheese until light and fluffy.
2. While still beating, slowly add in the sugar.
3. Continue beating in sugar until you reach your desired level of sweet and consistency.
4. Serve and enjoy!