500 ml flour 2 cup
375 ml sugar 1 1/2 cup
20 ml baking powder 4 tsp
5 ml baking soda 1 tsp
7 ml allspice 1 1/2 tsp
5 ml cinnamon 1 tsp
2 ml ground cloves 1/2 tsp
1 can condensed tomato soup (10 oz / 284 ml)
125 ml butter, softened 1/2 cup
2 eggs
50 ml water 1/4 cup
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, allspice, cinnamon and ground cloves. Add tomato soup and butter. Beat until well combined. Add eggs and water. Mix well.
Pour batter into greased and floured 9 x 13 inch (23 x 33 cm) baking pan. Bake in preheated 350 F (180 C) oven for 35 minutes or until cake springs back when lightly touched. Cool. Frost with cream cheese frosting.
Serves: 8