Using soup to make cake...you bet! Celebrate the season with this delectable spice cake, made moist and tasty with carrots, raisins, nuts and our special ingredient...tomato soup.
cost per recipe: $10.05
The price is determined by the national average.
cups all-purpose flour
tablespoon baking soda
tablespoon ground cinnamon
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
cup vegetable oil
teaspoon vanilla extract
large carrot, finely shredded (about 3 cups)
cup golden raisins
cup walnuts, chopped
cup heavy cream
teaspoons grated orange peel
tablespoons orange liqueur
Heat the oven to 350°F. Spray a 12-cup fluted tube cake pan with vegetable cooking spray.
Mix the flour, baking soda, cinnamon, nutmeg and salt in a large bowl.
Beat the eggs with a fork or wire whisk in another large bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots.
Add the soup mixture to the flour mixture, stirring just to moisten. Stir in the raisins and walnuts. Spoon the batter into the prepared pan.
Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely on the wire rack.
Stir the cream, orange peel and liqueur in a medium bowl. Beat with an electric mixer on high speed until the mixture is stiff. Serve the whipped cream mixture with the cake.