Tomato Soup Cake Iii Recipes

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.

Steps:

• 1. Preheat oven to 350 F. Grease and flour a 9 x 9 x 2" pan. CREAM shortening and sugar. BLEND spices and flour. ADD baking soda to the soup in its can and combine before adding the soup to the creamed mixture. BLEND. ADD dry ingredients and blend well. FOLD in the raisins. Spoon batter into the prepared pan. Bake until cake tester comes out clean. Cool and frost.
• 2. Mom's Tomato Soup Cake Customize tomato soup by using it in a dessert! It makes a moist and yummy spice cake. Very nice with a maple or cream cheese frosting. The one my mother used to make she made in a 9" x 9" pan, here's the version we grew up with. Enjoy, Janet

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.

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.

Steps:

• Cream the margarine or butter, the egg and the.
• sugar together.
• Add the tomato soup and mix well.
• Sift together the dry ingredients and then add to the batter, stirring until evenly combined.
• Gently stir in the walnuts, raisins and.
• if desired, the cherries.
• Preheat oven to 350 degrees.
• Coat loaf pan with Crisco oil and lightly flour.
• Pour ingredients in loaf pan and bake about 1 hour.
• Let cool.
• Ice with cream cheese frosting.

Steps:

• Using an electric mixer, in a bowl beat sugar and butter well, add eggs and continue beating for another minute.
• Now mix in all other ingredients one at a time.
• Pour mixture into well greased cake tins, and bake at 180 deg C or 350 deg F, for 30-45 minutes. When a sharp knife is inserted into the cake, it should come out clean.
• Allow to cool on wire rack.
• Mix all ingredients for frosting together, spread over cake and sprinkle with chopped walnuts. Enjoy!!