I decided to make it last night for dessert. I figured what the heck, I had everything on hand to make it so I might as well try it.
The recipe is very simple:
2 1/4 c. cake flour or 2 c. all purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice 1 tsp. cinnamon
1/2 tsp. ground cloves
1 (10 3/4 oz.) can Campbell's tomato soup
1/2 c. hydrogenated shortening
1/4 c. water
Beat at low to medium speed for 2 minutes (300 strokes with a spoon) scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans.
Bake 35 or 40 minutes. Let stand in pans 10 minutes; remove and cool on rack. Frost with cream cheese frosting or favorite white frosting
VARIATIONS: For a 9 inch tube pan, prepare as above; bake 1 hour. Nut or Raisin: After mixing, fold in 1 cup chopped nuts or raisins. Bake 35 to 40 minutes.
Date and Nut: After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates. (Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them.) Bake in 9 inch layers or 13 x 9 inch pan for 40 to 45 minutes.
The spices in the cake will make your kitchen smell wonderful. I love, love, love cloves and this spice added a really nice taste to the cake.
The batter turns out to be a really pretty salmon color, not red like I was expecting to see.
It turned out perfect baking it for 35 minutes. The cake is light, airy and a little on the sweet side.
I topped it with canned cream cheese frosting. It was really good but almost too sweet for my liking. I will make this cake again but the next time I will use only a dusting of powdered sugar on top. It would also be good topped with whipped cream.
I found this cake recipe at Annies Recipes.
I'm entering this one in the Annie and Alicia Blog Event.