Tomato Soup Cake Vintage Recipe

Naturally Gluten-Free

TOMATO SOUP CAKE (DF, EF)

Vintage Recipe

 
INGREDIENTS
 
1 Can GF Condensed Tomato Soup, recipe below
1 Tsp Baking Soda
1 Tbls Shortening
1 Cup Sugar
2 Cups GF Cup4Cup Flour, any brand
1 Tsp Baking Powder
1 Tsp Allspice
1 Tsp Cloves
1 Tsp Cinnamon
1 Tsp Mace
Pinch of Salt
½ Cup Nuts broken
½ Cup Raisins
 
DIRECTIONS
Preheat oven to 350F
Grease & GF flour 2 loaf pans
 
In separate bowl, mix tomato soup and baking soda, set aside, and allow rising.
In mixer, cream shortening and sugar until light and creamy.  Add spices, blending well. Fold in Tomato Soup mixture until well blended.  By hand, fold in flour.  Batter will be thick.  Fold in raisins and nuts.  Pour into loaf pans and allow batter to sit for 15 minutes before baking.
 
Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.  Allow to cool slightly and turn onto wire racks.  Allow the cakes to cool completely before frosting with Cream Cheese Frosting or dust with powdered sugar.
 
Condensed Tomato Soup Substitute
Serves: 1 can
 
INGREDIENTS
 
1 8-Oz Can Tomato Sauce
1 Tbsp Corn Starch
1½ Tbsp Brown Sugar
½ Tsp Salt
 
INSTRUCTIONS
 
Whisk all ingredients together in a small mixing bowl.
Use in recipes that call for condensed tomato soup.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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