TOMATO SOUP CAKE 
1 3/4 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. cloves, ground
1/2 tsp. each, cinnamon and nutmeg
1 c. chopped nuts
1/2 c. shortening
1 can tomato soup
2 eggs
1 c. candied fruit or minced meat

Preheat oven at 350 degrees. Grease and flour 9 inch tube pan. Mix dry ingredients. Add shortening, 1/2 of the soup. Beat until smooth. Add remaining soup and eggs. Beat until smooth. Fold in nuts and fruit. Pour into pan - bake approximately 1 hour and 15 minutes. Cool 10 minutes. Frost.

FROSTING:

3 oz. cream cheese, softened
1 tbsp. milk

Mix them together.

2 1/2 c. powdered sugar
1/2 tsp. vanilla

Enjoy!

Beaumont, CA

 

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