March 22, 1956 Tomato Soup Cake, Cream Cheese Frosting

Tomato Soup Cake "A Request"

2 c. cake flour
3 t. baking powder
1/2 t. soda
1/2 t. cloves
1/2 t. cinnamon
1/2 t. nutmeg or mace
1 c. seedless raising
1 c. shortening
1 c. sugar
2 eggs, well beaten
1 can condensed tomato soup

Sift flour, baking powder, soda and spices. Wash and chop raisins; dust with a small amount of flour mixture. Cream shortening and sugar; add eggs and mix thoroughly. Add flour mixture alternately with soup; stir until smooth. Fold in raisins. Pour into greased and floured 8" square pan. Bake at 350 degrees for 1 hour or until done. Frost with cream cheese frosting. Note: You may bake in 2 8-inch round layer cake pans at 375 degrees for 35 minutes.


Cream Cheese Frosting

1 pkg. (3 oz.) cream cheese
2 c. sifted conf. sugar
2 t. orange juice
Grated rind 1 orange
1/8 t. salt

Soften cheese and beat in cheese gradually. Add orange juice, orange rind and salt and continue beating until light and fluffy.