Tuesday, November 3, 2015

Tomato Soup Cake with Cream Frosting (1951)

  • 1 cup sugar
  • 1 can tomato soup (or homemade soup)
  • 2 eggs, beaten
  • 1/2 cup shortening
  • 2 cups sifted flour
  • 2 tspns baking powder
  • 1 tspn soda
  • 1 tspn each of nutmeg, cinnamon, ground cloves
  • 1/2 cup chopped nuts
  • 1/2 cup raisins or dates (floured)
  • Frosting (below)
Blend together the sugar and shortening.  Add eggs, one at a time, and mix well. Then add the tomato soup.

Sift the flour, baking powder, soda and spices together, and add to the rest of the ingredients.  Bake at 375 degrees.

  • 1 package cream cheese
  • 2 tspns cream
  • 1/2 tspn vanilla
  • 1 1/2 cups powdered sugar
(Origin - "A World of Good Eating" by Jack Frost Studios, 1951. "Tested in the kitchen of a New England Housewife and Published for the Enjoyment of Many American Families." This privately published cookbook is likely a collection of very old, undated recipes.)

More Unique "Lost" Cakes
Sweet Potato Cinnamon Loaf Cake with Vanilla (1935)

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