TOMATO SOUP CAKE
Fresh grinding of your spices will result in a beautiful, subtly flavoured cake. The boiled frosting is my favourite way to ice this cake, but it is also pretty wonderful with cream cheese frosting or vanilla or chocolate butter creams. I hope you enjoy.
Provided by Baby Kato
Categories Cakes
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Prepare cake pan 13 x 9 x 2 or a bundt pan: grease pan with butter and then sprinkle with a dusting of flour, making sure to get rid of any excess flour. Set aside until needed.
- 2. In a bowl cream the sugar and butter, until smooth and creamy.
- 3. Next add all the dry (sifted) ingredients together, and add to the butter and sugar mixture, mixing well.
- 4. Next you will add the baking soda to the tomato soup, and blend, then add it to the batter, making sure to mix well.
- 5. Add the nuts and raisins and bake in a 350 oven for 45 minutes or until done.
- 6. While the cake is cooling, start on the delicious frosting.
- 7. Boiled Frosting Place all ingredients in a small pot, whisking constantly, bring to a boil, and allow to boil for one minute.
- 8. Then remove from heat and continue whisking while the frosting cools and becomes thick. (5 to 10 minutes.)
- 9. Pour over cake, working quickly, smooth the frosting over the entire surface of the cake until it drips down the sides.
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