Surprise holiday cake!
You make it with Campbell’s tomato soup
Tomato soup cake/fruitcake recipe
1-3/4 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon each: ground cloves, cinnamon and nutmeg
1/2 cup shortening
1 can Campbell’s Tomato Soup
1 cup chopped candied fruit, or raisins, or prepared mincemeat
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 9 inch tube pan. In large bowl, sift dry ingredients together. Add shortening and 1/2 can soup. Beat until smooth. Add remaining soup and eggs. Beat again until smooth. Fold in fruit and nuts. Pour into pan. Bake about 1-1/4 hours. Cool in pan 10 minutes; remove.
Soften 3-ounce pkg cream cheese with 1 tablespoon milk; gradually blend in 2-1/2 cups sifted confectioners sugar, 1/2 teaspoon vanilla extract.
>> Also see: Magic tomato soup cake recipe (1950)