I recently rediscovered this recipe in an old cookbook.
I remember spice cake from my childhood.
It’s origin dates back to the Pilgrim days as it traveled well.
It has an Autumn spice taste written all over it.
Adding packaged or canned ingredients to a recipe for desserts or entrees seems to have been forgotten. It’s moist, flavorful and easy to put together. Serve it dusted with powdered sugar or frost it with my cream cheese frosting recipe or my easy chocolate ganache frosting recipe as pictured.
I hope you will enjoy it!!
Ingredients;
2 1/4 cups cake flour
1 1/3 cups sugar
4 TSP baking powder
1 TSP baking soda
1 1/2 TSP allspice
1 TSP cinnamon
1/2 TSP ground cloves
1 10oz can of Campbell’s condensed tomato soup
1/2 cup unsalted butter
2 XLarge eggs
1/4 cup water
Directions;
Preheat the oven to 350.
Grease and flour a loaf pan or two 9″ pans. Measure dry ingredients into a mixing bowl. Add the soup and butter and mix for 2 minutes. Add the eggs and water and mix for another 2 minutes. Pour into the pans.
Bake for about 35 minutes or until a toothpick comes out clean.