Zutaten für Tomato Soup Cake
- 1 ¾ cups granulated sugar
- Shortening
- 1 teaspoon baking soda
- 1 (10.75 ounce) can condensed tomato soup
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 cup chopped raisins
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 cup chopped walnuts
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Zubereitung von Tomato Soup Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- In a separate bowl, dissolve 1 teaspoon baking soda in 1 (10.75 ounce) can condensed tomato soup.
- Add the dissolved tomato soup mixture to the creamed butter and sugar. Beat well.
- Add 2 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon ground allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped walnuts or raisins (or both!).
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
66g
Fat
5g
Carbs
9g
