Whenever I serve this cake, I never tell them the surprise ingredient until after they've tasted it. Then, it's just fun to see the look on their faces when I reveal the secret. No one ever guesses that there's a can of tomato soup in this beautiful, delicate, and delicious spice cake.
This is a great cake to make for Thanksgiving or Christmas, because it contains those spices that reminiscent of the holiday season...cinnamon, nutmeg, cloves!
My mom made this every fall, as sure as the leaves turned colors. She frosted it with a Chocolate Frosting, so that's the way I make mine. But, I've seen it with a Vanilla Glaze or with a Cream Cheese Frosting too. I'll let you choose which one is your favorite. As for me and my family...it's chocolate frosting, all the way!
2 cups flour
1 1/3 cups sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsps. ground cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1 (10.75oz.) can condensed tomato soup, undiluted
1/2 cup butter, softened
1/2 cup milk
Preheat oven to 350°F. Grease and lightly flour 13″ x 9″ baking pan or 2 8" round pans.
In large bowl mix flour, sugar, baking powder, baking soda, and spices. Whisk together to blend well.
Add soup, butter, eggs, and milk.
With mixer at low speed, beat until well mixed, constantly scraping side and bottom of bowl. At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pan.
Bake 20-35 minutes, test every 5 minutes after 20 minutes, until toothpick inserted in center comes out clean. This cake will become dry quickly if over-baked.
Cool in pan on wire rack 10 minutes. Frost with your favorite icing or glaze.
"Be strong and courageous. Do not fear or be in dread of them, for it is the LORD your God who goes with you. He will not leave you or forsake you.” -Deuternomony 31:6