Directions: |
Directions:•Preheat the oven to 325°F.
•Sift flour with the sugar, baking powder, baking soda, allspice, cinnamon, and cloves into a bowl.
•Make a well in flour mixture and add the condensed tomato soup, vegetable oil, egg yolks, and water.
•Beat the resulting flour mixture until it is smooth. Set aside.
•Beat the egg whites and cream of tartar together until it thickens.
•Pour egg white mixture gradually over flour mixture, blending them gently using a rubber spatula.
•Pour into ungreased bundt cake pan.
•Bake at 325°F for about 60 minutes or until the top springs back when lightly touched.
•Remove from the oven and turn the pan upside down and cool for about 1 hour.
•Loosen the cake around the edges with a spatula and remove from the pan.
•Make the frost, if desired.
•In a saucepan, heat milk with butter (low heat).
•Add sugar and beat until smooth.
•Add the lemon rind and the lemon juice.
•Turn off the heat and continue beating until the mixture has slightly thickened.
•Pour frosting over the cake. |
Personal
Notes: |
Personal
Notes: Just to give you a brief background on how this came to be, when one of my friends' mom died, he had the task of cleaning out the attic. He found this Campbell Soup recipe book from the 1960s in pristine condition. Since my friend and I have mischievous minds, we decided that we would gather some of our unsuspecting friends and host them for dinner using recipes from the book, particularly the dessert section. We had to modify a bit but as you can imagine, we got a lot of giggles whenever compliments were given regarding the desserts.
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This recipe for Allspice Cake ALSO known as The Campbell Soup Cake is from