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TOMATO SOUP CAKE
This is a very old-fashioned moist cake that was popular in the 50's and I thought got lost in the shuffle; it's really a great and economical cake.
Yields About 14-16 pieces
Prep.Time: 20 minutes + 30 minutes baking
2 cups All-purpose flour
1 tablespoon Baking Powder
1 1/2 teaspoons ground Cinnamon
1 teaspoon ground Ginger
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon ground Nutmeg
1/8 teaspoon ground Cloves
1 1/3 cups Sugar
4 tablespoons light Corn-Oil Spread (margarine)
1 can condensed Tomato Soup (10-3/4 oz.)
2 large Egg Whites
1 teaspoon Vanilla Extract
1/4 cup Water
Confectioner's Sugar for garnish
Preheat oven to 350 degrees. Spray 13x9x2 baking pan with non-stick spray. In medium bowl, combine flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg and cloves. In a large bowl, with electric mixer at high speed, beat sugar and corn-oil until well-mixed, about 2 minutes, constantly scraping down sides of bowl. Reduce speed to low; beat in undiluted soup, egg whites, vanilla and water. With mixer on low speed, gradually add the flour mixture and beat until just blended. Pour batter into prepared pan; spread evenly; bake 30 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack. When cool, sprinkle lightly with confectioner's sugar. Cut cake into serving-sized squares.


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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved