Karol’s Soup To Nuts Cake with Vanilla Butter Cream Frosting
At a Glance
- Prep
- 15 minutes
- Cook
- 1 hour 30 minutes
- Servings
- 1 frosted cake, about 12 slices
Categories
- Dessert
- American
- Easy
Dietary
- Egg-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Tree Nuts
- Wheat.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Calories
415.5
per serving
4986 for selected servings
Fat
13.1g
per serving
157g for selected servings
Sugar
56.3g
per serving
675g for selected servings
Protein
4.2g
per serving
50g for selected servings
Carbohydrates
74.1g
per serving
889g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This vintage recipe is from the WWII era during rations, using tomato soup and no eggs. Great for beginner bakers!
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Ingredients
- 1 tablespoon of unsalted butter
- 1 cup of granulated sugar
- 1 1/2 cups of flour
- 1 scant teaspoon of sodium bicarbonate (baking soda)
- 1 cup of raisins
- 1 cup of chopped nuts
- 1 cup of cream of tomato soup
- 1/3 cup of butter
- 1/8 teaspoon of salt
- 3 cups of powdered sugar
- 1/4 cup of milk
- 1/2 teaspoon of vanilla extract
Instructions
Preheat oven to 275°F (135°C)
Cream together butter and sugar
Sift together dry ingredients until well mixed. Add nuts and raisins.
Add this mixture to butter and sugar mixture alternately with tomato soup.
Bake Bake for 1 1/2 hours - don't look - just let it bake!
Make the frosting Cream all frosting ingredients together until smooth.
Notes
Equipment
- measuring cup
- measuring spoons
- mixer
- mixing bowl(s)
- loaf pan
