Post by Domestic Goddess on Oct 15, 2005 13:21:26 GMT 10
Tomato Soup Spice Cake
1 pkg. ( 18.25 ounce ) spice cake mix
1-( 10 3/4 ounce ) can condensed tomato soup
3 large eggs
1/3 cup vegetable oil
1/4 cup water
1/2 cup raisins
1/2 cup chopped pecans
Cinnamon Buttercream Frosting
Preheat oven to 350 degrees.
Grease 2 ( 9-inch ) round cake pans.
Place cake mix, undiluted soup, eggs, oil and water in a large mixing bowl.
With electric mixer; beat on low speed for 1 minute.
Stop mixer, scrape sides of bowl.
Beat on medium speed for 2 to 3 minutes.
Fold in raisins and pecans.
Bake in oven for 28 to 31 minutes.
Remove to cooling rack for 10 minutes.
Invert cake 2 times, until right side up.
Then cool 30 minutes more.
Frost with Cinnamon Buttercream Frosting.
Store in refrigerator, ( covered ) until ready to serve.
Cinnamon Buttercream Frosting:
1/2 cup butter ( at room temperature )
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
In a large bowl, add butter.
Beat on low 30 seconds.
Add sugar, ( about 1 cup at a time ) beating on low between each addition.
Add 3 tablespoons milk, vanilla and cinnamon.
Beat on medium speed for 1 minute.
Add 1 more tablespoon of milk, if frosting is too thick.
Yield: 4 cups
Note: If you want a plain Buttercream Frosting,
omit cinnamon, and replace it with another teaspoon of vanilla extract.
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Tomato Soup Cake
2 1/4 cups cake flour or 2 cups of 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
1-( 10 3/4 ounce ) can condensed tomato soup
1/2 cup shortening
2 eggs
1/4 cup of water
Preheat oven to 350ºF.
Generously grease and flour two round 8 or 9 inch layer pans,
or a 13 x 9 x 2-inch oblong pan.
Measure dry ingredients into large bowl.
Add soup and shortening.
Beat at low to medium speed for 2 minutes or 300 strokes with a spoon,
scraping sides and bottom of bowl constantly.
Add eggs and water. Beat 2 minutes more, scraping bowl frequently.
Pour into pans. Bake for 35 to 40 minutes.
Let stand in pans 10 minutes; remove and cool on rack.
Frost with a Cream Cheese Frosting, or a white frosting.
Cream Cheese Frosting:
Blend 2 pkgs. ( 3 ounces each ) cream cheese frosting,
( softened ) with 1 tablespoon milk.
Gradually add 1 pound sifted confectioners' sugar; blend well.
Mix in 1/2 teaspoon vanilla extract, if desired.
Variations:
For a 9-inch tube pan, prepare as above: bake one hour.
Nut or Raisin:
After mixing, fold in 1 cup chopped nuts or 1 cup raisins.
Bake 35 to 40 minutes.
Date and Nut:
After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates.
( Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them. )
Bake in 9-inch layers or 13x9x2-inch pan for 40 to 45 minutes.
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Quick Tomato Spice Cake
1-( 18.25 ounce ) pkg. spice cake mix
1-( 10 3/4 ounce ) can condensed tomato soup
1/2 cup water
2 eggs
1 cup chopped walnuts ( optional )
Mix above ingredients; following directions on package.
If desired, fold in 1 cup chopped walnuts.
Bake as directed.
Frost with a Cream Cheese Frosting, or a white frosting.
For Easy Fruit Cake:
Prepare Quick Tomato Spice Cake, but after mixing,
fold in 1 cup chopped candied fruit, and 1 cup chopped walnuts.
Bake as directed on package adding about 5 minutes more.
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Tomato Soup Cake
2 cups flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup shortening
2 eggs
1 can (10 3/4 ounces) condensed tomato soup
1 cup raisins
Preheat oven to 350.
Grease and flour 2 ( 8-inch ) round cake pans.
In a mixing bowl, sift together flour, baking powder,
baking soda and spices; set aside.
In a large mixing bowl, cream together sugar and shortening.
Beat in eggs; mixing well.
Add dry ingredients alternately with tomato soup.
Stir in raisins.
Pour into prepared pans, and bake 30-35 minutes.
Let stand in pans 10 minutes, then turn out onto rack to cool.
Frost with cream cheese frosting.
Cream Cheese Frosting:
Blend 8 ounces cream cheese, ( softened ) with 1 tablespoon milk.
Gradually add 1 pound sifted confectioners' sugar.
Beat until smooth. Add more milk if frosting is too thick.
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Tomato Soup Cake
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. ground mace
1/4 cup butter
1 cup brown sugar
1 egg
1-( 10 3/4 ounce ) can condensed tomato soup
1/2 cup raisins
1/2 cup red cherries, chopped
1/2 cup green cherries, chopped
1/2 cup chopped nuts
In a mixing bowl, add flour, baking soda, baking powder, salt, cinnamon, nutmeg and mace.
In another mixing bowl, cream butter and brown sugar.
Add dry ingreadients to creamed butter & sugar; mix well.
Add egg, tomato soup, ( mix well ) then add all fruit and nuts.
Bake in a well greased round 9-inch tube pan,
in a 350 degree oven for 1 hour, or till cooked and golden brown.
Serves 12.
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Tomato Soup Spice Cake
( A microwave recipe )
1 tablespoon sugar
1 pkg. ( 18.25 ounces ) spice cake mix
1-( 10 3/4 ounce ) can condensed tomato soup
2 eggs
2 tablespoons water
Topping for cake:
1 cup sour cream
1/4 cup packed brown sugar
1 teaspoon vanilla extract
Generously grease 14-cup microwave-safe Bundt pan.
Sprinkle pan with sugar.
In large bowl, combine cake mix, soup, eggs and water.
With mixer, beat 2 minutes or until well mixed;
constantly scraping side and bottom of bowl.
Pour into prepared bundt pan.
Microwave ( uncovered ) at 50% power for 9 minutes;
rotating pan once during cooking.
Increase power to HIGH.
Microwave ( uncovered ) 5 minutes, or until toothpick
inserted into cake comes out clean.
Let stand directly on countertop 15 minutes.
Invert onto serving plate; cool completely.
In small bowl, stir together sour cream,
brown sugar and vanilla, until sugar dissolves.
Spoon evenly over cooled cake. Makes 12 servings.
1 pkg. ( 18.25 ounce ) spice cake mix
1-( 10 3/4 ounce ) can condensed tomato soup
3 large eggs
1/3 cup vegetable oil
1/4 cup water
1/2 cup raisins
1/2 cup chopped pecans
Cinnamon Buttercream Frosting
Preheat oven to 350 degrees.
Grease 2 ( 9-inch ) round cake pans.
Place cake mix, undiluted soup, eggs, oil and water in a large mixing bowl.
With electric mixer; beat on low speed for 1 minute.
Stop mixer, scrape sides of bowl.
Beat on medium speed for 2 to 3 minutes.
Fold in raisins and pecans.
Bake in oven for 28 to 31 minutes.
Remove to cooling rack for 10 minutes.
Invert cake 2 times, until right side up.
Then cool 30 minutes more.
Frost with Cinnamon Buttercream Frosting.
Store in refrigerator, ( covered ) until ready to serve.
Cinnamon Buttercream Frosting:
1/2 cup butter ( at room temperature )
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
In a large bowl, add butter.
Beat on low 30 seconds.
Add sugar, ( about 1 cup at a time ) beating on low between each addition.
Add 3 tablespoons milk, vanilla and cinnamon.
Beat on medium speed for 1 minute.
Add 1 more tablespoon of milk, if frosting is too thick.
Yield: 4 cups
Note: If you want a plain Buttercream Frosting,
omit cinnamon, and replace it with another teaspoon of vanilla extract.
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Tomato Soup Cake
2 1/4 cups cake flour or 2 cups of 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
1-( 10 3/4 ounce ) can condensed tomato soup
1/2 cup shortening
2 eggs
1/4 cup of water
Preheat oven to 350ºF.
Generously grease and flour two round 8 or 9 inch layer pans,
or a 13 x 9 x 2-inch oblong pan.
Measure dry ingredients into large bowl.
Add soup and shortening.
Beat at low to medium speed for 2 minutes or 300 strokes with a spoon,
scraping sides and bottom of bowl constantly.
Add eggs and water. Beat 2 minutes more, scraping bowl frequently.
Pour into pans. Bake for 35 to 40 minutes.
Let stand in pans 10 minutes; remove and cool on rack.
Frost with a Cream Cheese Frosting, or a white frosting.
Cream Cheese Frosting:
Blend 2 pkgs. ( 3 ounces each ) cream cheese frosting,
( softened ) with 1 tablespoon milk.
Gradually add 1 pound sifted confectioners' sugar; blend well.
Mix in 1/2 teaspoon vanilla extract, if desired.
Variations:
For a 9-inch tube pan, prepare as above: bake one hour.
Nut or Raisin:
After mixing, fold in 1 cup chopped nuts or 1 cup raisins.
Bake 35 to 40 minutes.
Date and Nut:
After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates.
( Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them. )
Bake in 9-inch layers or 13x9x2-inch pan for 40 to 45 minutes.
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Quick Tomato Spice Cake
1-( 18.25 ounce ) pkg. spice cake mix
1-( 10 3/4 ounce ) can condensed tomato soup
1/2 cup water
2 eggs
1 cup chopped walnuts ( optional )
Mix above ingredients; following directions on package.
If desired, fold in 1 cup chopped walnuts.
Bake as directed.
Frost with a Cream Cheese Frosting, or a white frosting.
For Easy Fruit Cake:
Prepare Quick Tomato Spice Cake, but after mixing,
fold in 1 cup chopped candied fruit, and 1 cup chopped walnuts.
Bake as directed on package adding about 5 minutes more.
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Tomato Soup Cake
2 cups flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup shortening
2 eggs
1 can (10 3/4 ounces) condensed tomato soup
1 cup raisins
Preheat oven to 350.
Grease and flour 2 ( 8-inch ) round cake pans.
In a mixing bowl, sift together flour, baking powder,
baking soda and spices; set aside.
In a large mixing bowl, cream together sugar and shortening.
Beat in eggs; mixing well.
Add dry ingredients alternately with tomato soup.
Stir in raisins.
Pour into prepared pans, and bake 30-35 minutes.
Let stand in pans 10 minutes, then turn out onto rack to cool.
Frost with cream cheese frosting.
Cream Cheese Frosting:
Blend 8 ounces cream cheese, ( softened ) with 1 tablespoon milk.
Gradually add 1 pound sifted confectioners' sugar.
Beat until smooth. Add more milk if frosting is too thick.
... ... ... ... ... ... ... ... ... ... ... ... ... ... ...
Tomato Soup Cake
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. ground mace
1/4 cup butter
1 cup brown sugar
1 egg
1-( 10 3/4 ounce ) can condensed tomato soup
1/2 cup raisins
1/2 cup red cherries, chopped
1/2 cup green cherries, chopped
1/2 cup chopped nuts
In a mixing bowl, add flour, baking soda, baking powder, salt, cinnamon, nutmeg and mace.
In another mixing bowl, cream butter and brown sugar.
Add dry ingreadients to creamed butter & sugar; mix well.
Add egg, tomato soup, ( mix well ) then add all fruit and nuts.
Bake in a well greased round 9-inch tube pan,
in a 350 degree oven for 1 hour, or till cooked and golden brown.
Serves 12.
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Tomato Soup Spice Cake
( A microwave recipe )
1 tablespoon sugar
1 pkg. ( 18.25 ounces ) spice cake mix
1-( 10 3/4 ounce ) can condensed tomato soup
2 eggs
2 tablespoons water
Topping for cake:
1 cup sour cream
1/4 cup packed brown sugar
1 teaspoon vanilla extract
Generously grease 14-cup microwave-safe Bundt pan.
Sprinkle pan with sugar.
In large bowl, combine cake mix, soup, eggs and water.
With mixer, beat 2 minutes or until well mixed;
constantly scraping side and bottom of bowl.
Pour into prepared bundt pan.
Microwave ( uncovered ) at 50% power for 9 minutes;
rotating pan once during cooking.
Increase power to HIGH.
Microwave ( uncovered ) 5 minutes, or until toothpick
inserted into cake comes out clean.
Let stand directly on countertop 15 minutes.
Invert onto serving plate; cool completely.
In small bowl, stir together sour cream,
brown sugar and vanilla, until sugar dissolves.
Spoon evenly over cooled cake. Makes 12 servings.