"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Nana's Tomato Soup Cake Recipe

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This recipe for Nana's Tomato Soup Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lena Wilson Hubbard Downie (7/19/1900 - 11/01/1984)
Added: Saturday, April 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
2 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 11-oz. can tomato soup
3/4 cup water
3/4 cup butter, softened
1-1/4 cups sugar
2 large eggs


Directions:
Directions:
Put all dry ingredients in sifter and set aside. (I put in a bowl and stir instead of sifting.)
Cream butter, sugar and eggs until light and fluff.
Mix soup and water, and add alternately with dry ingredients.
Stir well to incorporate thoroughly.
Bake in standard cake pan or 2 round 9" pans in 350 degree oven for about 35 minutes. Cake is done when it springs back when lightly touched and pulls away slightly from side of pan.
Frost with your favorite chream cheese frosting.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hour minutes total time.
Personal Notes:
Personal Notes:
We loved to go to Bakersfield for a weekend with Nana and Papa. This was a favorite treat Nana often prepared for us.

 

 

 

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