I just tried this. Worked beautifully.
It’s Tomato Soup Spice Cake and the recipe was developed in the 30’s according to what I’ve read, by the Campbell soup people. Here is the original version. I changed the shortening to butter.
[U][B]Campbell’s Soup Company’s Tomato Spice Cake recipe:[/B][/U]
2 1/4 cups cake flour or 2 cups of all purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves (I omit cloves and it still worked fine)
1-10 3/4 ounce can of Campbell’s Condensed Tomato Soup
1/2 cup shortening (I used butter)
1/4 cup of water
Preheat oven to 350ºF. Generously grease and flour two round 8 or 9 inch layer pans, or a 13 x 9 x 2 inch oblong pan. Measure dry ingredients into large bowl, ADD soup and shortening. Beat at low to medium speed for 2 minutes or 300 strokes with a spoon, scraping sides and bottom of bowl constantly. ADD eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans. Bake for 35 to 40 minutes. Let stand 10 minutes; remove. Cool.
[U][B]Margery talking here:[/B][/U]
I creamed the butter and the sugar, then added eggs, tomato soup and the water, beating well.
I mixed the flour, spices and soda, and BP together in a bowl and added it in beating well.
Makes a very tender moist cake.
Bit too sweet, I’ll cut back on the sugar to about 1 cup next time.