I had never even heard of this type of cake until I got a Daughters of the Nile charity cookbook and saw the full-size recipe in it. My immediate thoughts were a) weird; and b) if that works as a reduced recipe, it would be a great way to use up half a can of condensed tomato soup.
- 1 Tbsp butter, softened
- 1/2 C sugar
- 1/2 beaten egg
- 1/2 C condensed tomato soup (half of a 10.75oz can)
- 3/4 C flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Raisins (optional)
2. Cream together butter and sugar; add egg and tomato soup. Mix well.
3. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold flour mixture into batter, being careful not to overmix. Add raisins if desired.
4. Pour batter into prepared pan. Bake at 350°F for 33-36 minutes (loaf pan may require longer baking) or until toothpick inserted in center comes out clean. Cool in pan 5 minutes, then remove to rack to finish cooling. Dust with powdered sugar if desired.
Robyn's notes: see "Using Up Ingredients" at top of page for uses for the other half of the can of soup. I wasn't sure how far the batter would go, so prepared a few pans. Probably a mini loaf pan would be just the right size, my mini angel food cake pan was over-full but still worked as the tube in the center helped the cake bake quickly. This came out basically as a spice cake, really quite good and smelled fantastic, especially good during the holidays.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often