Tomato Soup Cake 1950s Food

TOMATO SOUP CAKE

Steps:

• Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
• In the bowl of a stand mixer with the beater blade, cream together the butter and the sugar.
• Add in the eggs and mix well.
• Add in the flour, baking soda, baking powder and spices. Mix well.
• Lastly, add in the soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed.
• Pour the batter into the baking pan and bake for 28-30 minutes or until the center of the cake tests done.
• Allow the cake to cool on a wire rack before frosting.
• In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
• Add in the powdered sugar and beat until smooth.
• Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
• Sprinkle with walnuts.
• Store any leftover cake in the refrigerator in a sealed container.

OLD FASHIONED TOMATO SOUP CAKE

Steps:

• Pre heat oven to 350 degrees.
• cream butter and sugar together until light and fluffy.
• sift together flour and all spices with baking soda in separate bowl.
• Add tomato soup to creamed butter mixture - rinse can with small amount of water. Gradually add in dry ingredients. Stir in raisins. I remember her baking these in greased loaf pans. She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.

TOMATO SOUP CAKE I

Steps:

• Combine the tomato soup and the soda in a bowl, and let it stand.
• Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
• Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

TOMATO SOUP SPICE CAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-9-inch baking pan generously with nonstick spray.
• Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves through a fine-mesh strainer into a medium bowl. Whisk together.
• Combine the butter, sugar and vanilla in another medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add the flour mixture and can of soup; fold in with a rubber spatula. Transfer to the prepared baking pan. Smooth the top with the spatula. Bake until a toothpick inserted into the center comes out clean, about 40 minutes.
• Let cool completely in the pan, about 1 hour, then frost the top with the frosting or cut into squares and serve each with a dollop of whipped cream.