Tomato Soup Spice Cake Recipes

Steps:

• Mix all ingredients from order given.
• Beat until smooth.
• Pour into an lightly greased 8x8 cake pan.
• Bake for 35-40 minutes at 350°F.
• When cool, spread cake with either white or cream cheese icing.

Steps:

• Preheat oven to 350 degrees.
• Grease 2 9" round cake pans.
• Place mix, undiluted soup, eggs, oil and water in large mixing bowl.
• Beat on low 1 minute.
• Stop mixer, scrape sides of bowl.
• Beat on medium 2 to 3 minutes.
• Fold in raisins and pecans.
• Bake 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.

Steps:

• Preheat oven to 350 degrees (Fahrenheit).
• Cream together butter and sugar.
• Sift dry ingredients together.Add about 1/3 of the flour mixture to the butter mixture, then 1/2 of the soup and stir until smooth after each addition.Repeat with 1/3 of the flour mixture, rest of the tomato soup, and remaining flour mixture.
• Fold in the nuts and raisins and pour into a greased Bundt or tube pan and bake for about 45 minutes.
• Frost with white icing if desired.

Steps:

• Pre heat oven to 350 degrees.
• cream butter and sugar together until light and fluffy.
• sift together flour and all spices with baking soda in separate bowl.
• Add tomato soup to creamed butter mixture - rinse can with small amount of water. Gradually add in dry ingredients. Stir in raisins. I remember her baking these in greased loaf pans. She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, soup, eggs and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased 13x9-in. baking dish. , Bake 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
• Measure flour, baking soda, baking powder, soda, and spices into a large bowl. Add condensed soup and shortening. Beat at low to medium speed for 2 minutes, scraping sides and bottom of bowl constantly. Add eggs and water; beat 2 minutes more, scraping bowl frequently. Pour batter into prepared pan.
• Bake 35 to 40 minutes. Cool in pan for 10 minutes; remove and cool completely on rack. Frost with cream cheese frosting.

Steps:

• Mix only above ingredients, following directions on cake mix package.
• If desired you can fold in 1 cup walnuts, chopped.
• Bake (according to directions).
• Frost with your favorite white frosting.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
• In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
• Bake for 30 to 35 minutes. Cool.
• Beat cream cheese and confectioners sugar together until smooth. Frost the cake.

Steps:

• Combine the tomato soup and the soda in a bowl, and let it stand.
• Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
• Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside.
• Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.