Zutaten für Tomato Soup Red Spice Cake
- White Sugar
- 1 cup (2 sticks) softened butter
- 2 large eggs
- Condensed Tomato Soup
- Baking Soda
- Flour
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Raisins
- Walnuts
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Zubereitung von Tomato Soup Red Spice Cake
- Preheat oven to 325°F (160°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 (10.75 ounce) can of condensed tomato soup.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ¼ teaspoon ground allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 30-40 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.
- Dust with powdered sugar or serve with your favorite frosting (cream cheese frosting pairs well!).
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
18 g
Zucker
259g
Fett
4g
Kohlenhydrate
29g
