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Soup to Nuts Cake
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Description
A spice cake using a nontraditional ingredient. My family serves it every year at Thanksgiving.
Ingredients
- 1 cup Granulated Sugar
- 2 Tablespoons Unsalted Butter
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1-½ cup Flour
- ½ cups Walnuts
- ¼ teaspoons Cloves
- ½ teaspoons Nutmeg
- 1 can Tomato Soup
- 1 cup Raisins
- 1 teaspoon Baking Soda
- FOR FROSTING:
- 8 ounces, weight Cream Cheese, Softened
- 2 cups To 3 Cups Powdered Sugar
Preparation
Mix baking soda into soup. Combine all cake ingredients. Cook in an 8″ or 9″ pan for 45 to 60 minutes in a 350 degree F oven.
Let cool.
To make frosting, combine cream cheese and 2 to 3 cups of powdered sugar. Cover the cooled cake with frosting, cut and serve!
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Donna on 9.21.2009
I’ll try your tomato soup cake if you will try my pinto bean pie!