Campbell's Soup Company published it's
Tomato Spice Cake recipe
over 50 years ago it went like this:
2 1/4 cups cake flour or 2 cups of all purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1-10 3/4 ounce can of Campbell's Condensed Tomato Soup
1/2 cup shortening
2 eggs
1/4 cup of water
2 1/4 cups cake flour or 2 cups of all purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1-10 3/4 ounce can of Campbell's Condensed Tomato Soup
1/2 cup shortening
2 eggs
1/4 cup of water
1/2 cup raisins
1/2 cup walnuts
Preheat oven to 350 F. Generously grease and flour two round 8 or 9 inch layer pans, or a 13 x 9 x 2 inch oblong pan. Measure dry ingredients into large bowl, ADD soup and shortening. Beat at low to medium speed for 2 minutes or 300 strokes with a spoon, scraping sides and bottom of bowl constantly. ADD eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans. Bake for 35 to 40 minutes. Let stand 10 minutes; remove. Cool.
Preheat oven to 350 F. Generously grease and flour two round 8 or 9 inch layer pans, or a 13 x 9 x 2 inch oblong pan. Measure dry ingredients into large bowl, ADD soup and shortening. Beat at low to medium speed for 2 minutes or 300 strokes with a spoon, scraping sides and bottom of bowl constantly. ADD eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans. Bake for 35 to 40 minutes. Let stand 10 minutes; remove. Cool.
I found this as a post on a forum. Hoping this is the original recipe.
