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Soup to Nuts Cake (it's tomato soup cake)

A relic of American cake history, this moist spice cake contains tomato soup, and is proud of it. This recipe comes from my Great Grandmother Mabel.
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Servings 8 people

Equipment

  • 8" cake pan

Ingredients
  

For Cake:

  • 1 cup + 2 TBSP all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/4 tsp ground nutmeg
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1 can tomato soup (10.75 oz can)
  • 1 tsp baking soda
  • 1/2 cup walnuts, or other nut, rough chopped

For Frosting:

  • 1/4 cup unsalted butter, softened (1/2 stick or 2 oz)
  • 2 1/2 cups powdered sugar (have more on hand if you like a thicker frosting)
  • 2 TBSP whole milk (have more on hand if you need to thin out frosting)

Instructions
 

  • Preheat oven to 350F degrees, and adjust a rack to the center of the oven. Lightly spray an 8" cake pan, and line bottom with parchment round.
  • In medium bowl, whisk together flour, and spices. Set aside.
  • In another medium bowl, crack egg and give it a bit of a whisk. Add sugar and vegetable oil, and whisk together.
  • Pour tomato soup into a bowl or a quart container (or any container slightly larger than it's can.) Whisk in 1 tsp baking soda. Mixture will start foaming and grow in volume. Whisk tomato foam mixture into wet ingredients, and whisk together thoroughly.
  • Combine wet ingredients into dry ingredients, then fold in nuts.
  • Pour batter into prepared pan, and bake in oven for about 30 minutes, rotating after 15 minutes. When cake is done, it should be springy to the touch.
  • Allow to cool, and frost. Top with any extra nuts, or eat as is.
Keyword 1950s, midcentury america, soup to nuts, tomato soup, tomato soup cake