Tomato Soup Spice Cake
- 2 c Flour (Plain)
- 267 g Sugar (Granulated)
- 4 t baking powder
- 1/2 T ground allspice
- 1 t baking soda
- 1 t ground cinnamon
- 1/2 t ground cloves
- 10.75 oz canned tomato soup (condensed)
- 103 g shortening (1/2 cup)
- 2 eggs
- 1/4 c water
Preheat oven to 350F. Grease 13"x9" baking pan.
Mix dry ingredients (flour, sugar, baking powder, allspice, baking soda, cinnamon, and cloves) in a bowl. Add remaining ingredients (soup, shortening, eggs, and water). Beat until mixed, using mixer at low speed. Beat 4 minutes, using high speed. Pour into prepared pan.
Bake 40 minutes, or until toothpick comes out clean.
Cool in pan on wire rack for about 30 minutes.
Original recipe calls for frosting with cream cheese icing.
SJ Note 18 Oct 2009: We tried this awhile back, and it was actually good. But it messed with Chris's head too much that there was tomato soup in the cake, so I don't think we'll have it again. It was good on Day 1, better on Day 2, and lousy on Day 3.