Miranda C’s Amazing Soup cake, modified from Great Grandma’s Cookbook


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Serves 24 Cupcakes | Prep Time 15-20 Minutes | Cook Time 35-45 Minutes

Why I Love This Recipe

I got introduced to this recipe when I was 3 years old from my Great Grandmother! Ever since I have been in love with this moist, cinnamony cake! CHEMISTRY INFORMATION: Some pure substances in this cake are baking soda (NaHCO3), sugar (C12H22O11), and salt (NaCI). Some ingredients that are heterogeneous mixtures are ground cinnamon, ground cloves, ground nutmeg. Also the mixed batter is a homogeneous mixture because you can’t really see the ingredients. Some of the homogeneous mixtures are Crisco, and baking powder. Also the soup when you take it out of the can and the cake heating up in the oven are both physical changes. The cake browning on the top and rising out of the tin are both indications of chemical changes.

Submitted by: "Miranda C"


Ingredients You'll Need

(177 ml) 3/4 cups of Crisco

(343 ml) 1 1/2 cups of sugar

1 can of tomato soup

(180 ml) 3/4 cup of water

(5 ml) 1 tsp. of baking soda

( 7 ml) 1 1/2 tsp. nutmeg

(4 ml) 3/4 tsp. salt

(7 ml) 1 1/2 tsp. cinnamon

(5 ml) 1 tsp. cloves

(15 ml) 3 tsp. baking powder

(675 ml) 3 cups of flour


Directions

Cream crisco and sugar into one bowl


Combine soup, water and soda in a separate bowl


Add to Crisco mixture alternately with sifted dry ingredients.


After dry mix is combined slowly add the wet mixture (soup, water, and soda)


Blend well


Pour into greased tube pan or loaf pan.


Cook at 350 degrees for 35-45 minutes


Questions, Comments & Reviews



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