FRUITS OF HAND AND HEART- Proverbs 31:10-31:Titus 2:3-5

 

Vintage Tomato Soup Cake

A cake full of flavor and warm spices. It's absolutely delicious!
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Prep Time 7 minutes
Cook Time 25 minutes
Course Dessert
Cuisine All nations
Servings 12 people

Equipment

  • 2 8-inch cake pan
  • 1 Stand mixer
  • 1 Wooden spoon

Ingredients
  

  • baking spray with flour
  • 2 cups all-purpose flour
  • 2 tsps. baking powder
  • 1 1/2 tsps. cinnamon powder
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground green cardamom
  • 1/4 tsp. allspice
  • 1/4 tsp. kosher salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 10 3/4 can condensed tomato soup
  • 1 tsp. baking soda
  • 1 tsp. real vanilla extract
  • 3/4 cup golden raisins (optional)

Frosting:

  • 1 8 oz package cream cheese, at room temperature
  • 6 Tbsps. unsalted butter, at room temperature
  • 3 cups powdered sugar, sifted
  • 1 tsp. real vanilla extract
  • 1/4 tsp. kosher salt

Instructions
 

  • Step 1: Prepare cake pans with baking spray and set aside. Preheat oven to 350 degrees
    Step 2: mix all dry ingredients except baking soda, and set aside
    Step 3: Beat together sugar and butter in stand mixer fitted with paddle attachment until light and fluffy. Add eggs, one at a time until just combined while scraping down the sides of bowl as needed.
    Step 4: Combine tomato soup with baking soda and stir. The mixture will become frothy, then add vanilla.
    Step 5: Add tomato soup mixture to wet ingredients in stand mixer until combined. The mixture will appear to separate.
    Step 6: Gradually add flour mixture to wet ingredients until well combined while stopping to scrape sides of mixing bowl. Add raisins and mix in with a wooden spoon. Equally divide batter and pour into prepared pans. Bake at 350 degrees for 25-30 minutes.
    Once finished, allow cakes to cool in pans at least 15 minutes before removing from baking pans. Let cakes cool at least an hour before icing.
    For Icing: Mix all ingredients together in stand mixer and ice cake and decorate as desired. Store covered in the refrigerator for up to three days. It can also be frozen.
    To see how I made this cake, please follow this link: 🍅Vintage 1920’s Tomato Soup Cake | Cozy Baking & Fellowship
Keyword cake, spiced cake, tomato soup cake

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