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It’s time to carry again the retro Tomato Soup Cake! In 1960, it was one of many first recipes to look on a Campbell’s soup label. It resembles a moist and scrumptious spice cake topped with cream cheese frosting. I do know you’re skeptical, however belief me, it would knock your socks off!
Causes You’ll Love This Recipe
- Easy Components & Directions: Made with pantry staples, this tomato soup cake is straightforward to whip up with out sophisticated strategies.
- Moist & Flavorful: The tomato soup retains the cake extremely comfortable, whereas heat spices like cinnamon, cloves, and allspice add wealthy, cozy flavors.
- Good for Any Event: Whether or not for a vacation, afternoon tea, or only a enjoyable baking mission, this cake (like my chocolate mayonnaise cake) is all the time a dialog starter!
Components Wanted
*** Enjoyable Combine-In Concepts: Combine in your favourite chopped nuts, pecans, walnuts, or dried fruit like raisins for a pleasant crunch and a pop of sweetness.
The right way to Make Tomato Soup Cake
This distinctive, old school dessert combines easy pantry staples with a can of tomato soup to create a moist, spiced cake with a touch of sweetness. The soup may appear sudden, however it enhances the feel and taste, making this cake irresistibly comfortable and scrumptious. Observe these steps to carry this nostalgic deal with to life!
- Prep and Mix Dry Components: Preheat the oven to 350ºF and spray a 13 x 9 x 2-inch pan with non-stick cooking spray. In a big mixing bowl, add the flour, granulated sugar, baking powder, baking soda, allspice, floor cinnamon, and floor cloves. Whisk to mix.
- Combine: Add the condensed tomato soup and shortening into the flour combination. Beat with an electrical mixer for two minutes, scraping the perimeters and backside of the bowl till all of the elements are evenly mixed.
- Add: Add the eggs and water into the combination and beat for 2 minutes, scrape the bowl ceaselessly.
- Bake and Frost: Pour the batter into the ready baking pan. Bake for 35-40 minutes or till a toothpick comes out clear when inserted within the heart of the cake. Let cool utterly, then frost with my home made Cream Cheese Frosting!
Suggestions & Enjoyable Twists for the Greatest Tomato Soup Cake!
Listed below are some useful suggestions and totally different variations to attempt whenever you make this enjoyable, classic campbell tomato soup cake! Whether or not you keep on with the traditional recipe or put your personal twist on it, this cake is bound to be cherished by all.
- Spice it up! Be happy to alter up the spices relying in your style choice. Strive including 1/4 teaspoon of nutmeg, ginger, or cardamon to make it your personal.
- The Good Frosting! I extremely suggest my home made Cream Cheese Frosting; it’s the best possible! However for those who’re in a time crunch you should use store-bought.
- Make it a Showstopper with Layers! Bake in two greased and floured 8 or 9-inch spherical cake pans for 25-Half-hour. Stack and frost the layers for a ravishing presentation!
Storing Leftover Tomato Soup Cake
I like this tomato cake as a result of it’s so straightforward to retailer and serve, and the leftovers are scrumptious! Right here is methods to retailer your leftover cake . . . for those who’re fortunate sufficient to have any!
- On the Counter: Retailer cake in an hermetic container for as much as 2 days at room temperature.
- Within the Fridge: You can too retailer your cake in an hermetic container within the fridge for as much as 7 days.
Extra Easy Cake Recipes
For those who love a easy home made cake, you’re in the best place! Now we have loads of favourite recipes you’ll need to attempt. They’re good for any event and are all the time a crowd-pleaser!
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Preheat the oven to 350 levels Fahrenheit and spray a 13 x 9 x 2-inch pan with non-stick cooking spray.
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In a big bowl, add 2 cups all-purpose flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons allspice, 1 teaspoon floor cinnamon, and ½ teaspoon floor cloves. Whisk collectively to mix.
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Add 1 (10.25-ounce) can condensed tomato soup and ½ cup shortening to the flour combination and beat for two minutes. Scrape the perimeters and backside of the bowl till all of the elements are evenly mixed.
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Add 2 giant eggs and ¼ cup water to the combination and beat for 1-2 minutes, scraping the bowl ceaselessly.
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Pour batter into the ready baking pan. Bake for 35-40 minutes or till a toothpick comes out clear when inserted within the heart of the cake. Cool the cake utterly, then frost with my home made Cream Cheese Frosting.
Energy: 260kcalCarbohydrates: 42gProtein: 3gFats: 10gSaturated Fats: 2gPolyunsaturated Fats: 3gMonounsaturated Fats: 4gTrans Fats: 1gLdl cholesterol: 27mgSodium: 245mgPotassium: 38mgFiber: 1gSugar: 25gVitamin A: 42IUVitamin C: 0.1mgCalcium: 90mgIron: 1mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.