Karol’s Soup To Nuts Cake with Vanilla Butter Cream Frosting
This vintage recipe is from the WWII era during rations, using tomato soup and no eggs. Great for beginner bakers!
- Total Time: 1 hour 45 minutes
Ingredients
Cake
- 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
Frosting
- 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.
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BakeBake for 1 1/2 hours – don’t look – just let it bake!
-
Make the frostingCream all frosting ingredients together until smooth.
Notes
Equipment
- measuring cup
- measuring spoons
- mixer
- mixing bowl(s)
- loaf pan
- Prep Time: 15
- Cook Time: 1 hour 30 minutes
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