Subj : Forgotten 50s Top 10 - 01
To   : All
From : Dave Drum
Date : Fri Aug 30 2024 03:49 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Magic Tomato Soup Cake
Categories: Cakes, Desserts, Soups
     Yield: 16 servings

     2 c  Cake flour
 1 1/2 ts Cinnamon
     1 ts Baking soda
   1/2 ts Ground nutmeg
   1/4 ts Ground cloves
   1/4 ts Baking powder
   1/4 ts Salt
   1/4 c  Unsalted butter, softened
     1 c  Granulated sugar
     1    Egg
10 3/4 oz Can of tomato soup;
          - undiluted
   1/3 c  Raisins
   1/3 c  Chopped nuts

 Sift the dry ingredients

 Set the oven @ 350ºF/175ºC.

 Spray the bottom and sides of your cake pan with
 nonstick spray.

 Pour the cake flour, cinnamon, baking soda, nutmeg,
 cloves, baking powder and salt into a large bowl. Sift
 the ingredients together three times. (We love this
 charming direction from the original recipe, and sifting
 does ensure that everything is blended and smooth. This
 is how to sift if you don’t have a sifter.)

 Place the softened butter and sugar in a mixing bowl.
 Blend them together on medium-high speed for 2-3
 minutes, scraping down the sides once. Add in the egg.
 Blend the mixture for about 5 minutes on medium-high
 speed until it’s light in color with lots of air
 incorporated.

 Pour about half of the dry mixture into the bowl and run
 the mixer on low speed for just a few seconds. Then pour
 in the whole can of tomato soup and run the mixer for a
 few seconds more.

 Pour in the remaining dry ingredients and blend at low
 speed just until all of the dry ingredients are mixed
 in.

 Pour the batter into the prepared cake pan. Use a rubber
 spatula to spread it into the corners and even out the
 top. Place the pan in your hot oven, and bake the cake
 for 35-40 minutes. A toothpick inserted in the center
 should come out with just a crumb or two. Place the pan
 on a cooling rack for 10 minutes.

 After 10 minutes, carefully remove the cake from the
 pan. Allow it to cool completely. You can frost the cake
 if you want-I used a simple buttercream with a little
 cinnamon added in. A cream cheese frosting would also be
 a great choice, or the cake can also be simply dusted
 with confectioners’ sugar.

 Store leftover cake covered tightly at room temperature
 for up to five days.

 Nancy Mock, Horse Apple, Vermont

 Makes: 16 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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... "We are never deceived; we deceive ourselves." - Johann Wolfgang von Goethe
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