These whimsical mini spice cakes are not only baked in soup cans, but they also use tomato soup in the batter to make the cakes especially moist and flavorful. What a tasty idea for gift giving!
cost per recipe: $2.95
The price is determined by the national average.
cups all-purpose flour
teaspoons baking powder
teaspoons ground allspice
teaspoon ground cinnamon
teaspoon baking soda
teaspoon ground ground cloves
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
cup vegetable shortening
cup confectioners' sugar
tablespoons orange juice
teaspoon orange zest
Heat the oven to 350°F. Spray 7 empty Campbell's® (10 3/4 ounce) soup cans with vegetable cooking spray.
Stir the flour, sugar, baking powder, allspice, cinnamon, baking soda and cloves in a medium bowl. Add the soup, shortening, eggs and water. Beat until mixed, using an electric mixer at low speed. Spoon into the prepared cans and place them on a baking sheet.
Bake for 30 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool in the cans on wire racks. Remove the cakes from the cans.
Mix the confectioners' sugar, orange juice and orange zest in a small bowl until smooth. Drizzle the tops and sides of the cakes with the icing. Top with additional orange zest, chopped nuts or red candied cherries cut in "leaves", if desired.