Tomato Soup Cake

Tomato Soup Cake

Anne Marshall. Cooking with Condensed Soups, 1950
  • 2 cups sifted cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon soda
  • ½ teaspoon powdered cloves
  • ½ teaspoon cinnamon or mace
  • ½ teaspoon seedless raisins
  • ½ cup shortening
  • 1 cup sugar
  • 2 eggs, well beaten
  • 1 can (1 ¼ cups) condensed tomato soup

Sift together flour, baking powder, soda, and spices. Wash and cut raisins. (Roll in a small amount of the flour mixture.) Cream shortening; add sugar gradually; then eggs, mixing thoroughly. Add flour mixture alternately with soup; stir until smooth. Fold in the raisins. Pour into two greased and floured 8-inch layer pans; bake in a moderate oven (375°F) about 35 minutes, or until done. 8 servings. Frost as desired.

Image: Andy Warhol. Campbell's Soup, 1965. Milwaukee Art Museum, Gift of Mrs. Harry Lynde Bradley, M1977.157.