No Egg Tomato Soup Cake Recipe

Ingredients for No Egg Tomato Soup Cake

• White Sugar
• 1 cup (2 sticks) softened butter
• 1 (10.75 ounce) can condensed tomato soup
• ½ cup water
• Flour
• Baking Soda
• Cinnamon
• Ground Cloves
• Nutmeg
• Salt
• Raisins
• Chocolate Chips

How to Make No Egg Tomato Soup Cake

1. Preheat oven to 350°F (175°C).
2. Cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar until light and fluffy.
3. Stir in 1 (10.75 ounce) can of condensed tomato soup.
4. Add ½ cup water, using the empty soup can to measure.
5. In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Generously grease and flour a 9x5 inch loaf pan.
8. Pour batter into the prepared loaf pan.
9. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
11. Once completely cool, frost with your favorite cream cheese frosting or white icing.