RUTHIE'S TOMATO SOUP CAKE

 

  • Cooking Time: 45
  • Servings: 8-10
  • Preparation Time: 10

Ingredients

  • 2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • One 10 3/4-ounce can tomato soup
  • 1/2 cup shortening (or butter)
  • 2 large eggs
  • 1/4 cup water
  • 1 cup raisins
  • Cream cheese frosting

Directions

  • Preheat oven to 350° F. Grease and flour two 8-inch round cake pans, shaking out any excess flour.
  • In a large mixing bowl, combine the dry ingredients. Add the soup, shortening, eggs, and water. Beat together until everything forms a smooth (pink!) batter. Fold in raisins. Pour the batter into the cake pans, doing your best to get the same amount in each.
  • Bake for 35 to 40 minutes; when the cake is done, the tines of a fork should come out clean.
  • Let cake cool completely before frosting; my mother says that Ruthie would likely frost each layer, and leave the sides bare, which I've done here.

Notes

The story goes that Irish immigrants devised this cake from a lack of fresh ingredients -- it calls for no milk, no butter. You'll only open your fridge once, to retrieve two eggs; this recipe pays more attention to your spice drawer, and tastes like something you might come across over the holidays. But I suggest you serve it year round.

Categories: Cake 

Author Credit: Marian Bull

Website Credit: http://food52.com/recipes/27026-tomato-soup-cake

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