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I never tried it but here's a recipe:

Tomato Soup Cake
Recipe from Woodland Inn B&B
Woodland Park, Colorado
Heritage Recipe


Ingredients:
1 or 2 eggs
3 Tablespoons shortening
1 cup sugar
1 can tomato soup
1 teaspoon baking soda
1 cup raisins
1-1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts (optional)

Cream shortening, eggs, and sugar. Stir baking soda in can of soup and watch the reaction. Add to mixture. Stir in raisins, sifted flour, baking powder, salt, and spices. Pour into greased loaf pan. Bake at 350 degrees 40 to 45 minutes.

Cool about an hour and then remove from pan by turning upside down into the palm of your hand. Wrap tightly in plastic wrap. Can be sliced and served plain or topped with a thin glaze of confectioners sugar and lemon juice mixed together to desired consistency.

Note: Tripled recipe makes 10 small loafs. Great for holiday giving. (Shorten baking time to approximately 30 minutes).
 

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Hi SweetDreams:
It would just be the regular sized can. My mom used to make this all the time when I was a kid. We would wretch and carry on when we saw her pour the soup into the cake batter, but we always ate it. Mom used to put cream cheese frosting on top. Check out the Campbell's Soup Site. I'll wager there is a recipe there as well.
 

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There's also a recipe in the Joy of Cooking, which I've never tried, but remember because of the recipe introduction. It says something like "you may find the secret ingredient, tomato soup, a little surprising, but a tomato is, after all, a fruit." I also have a recipe for a Tomato Upside-Down Cake, which I have tried; it's very good.

[ June 28, 2001: Message edited by: CompassRose ]
 

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Here it is. It's from a sweet little book called Scones, Muffins and Tea Cakes: Breakfast Breads and Teatime Spreads, edited by Heidi Haughy Cusick.

Oh, and here you go, a bonus. Two pages further on is this recipe for a tomato bread.
 
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