This cake is so good - it is so moist and has an ample amount of ‘spice’ to it - so much so that is tastes like that kind of cake you want to have with your coffee for breakfast, or after lunch or for a snack or…anytime. The icing in this old newspaper clipping is simple but adds just the right lemony sweet balance to this spice cake. I poured it on while the cake was still a bit warm and that seemed like just the thing to do. It simply absorbed into the top layer of the cake and was extra delicious.

My daughter and I made this together and we had an excellent time discovering what tomato soup can do to a cake. We can also confirm that men do indeed like this cake since my son may have eaten over half of it all by himself.

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Tomato Soup Cake:

1/2 cup shortening (I substituted vegan spread)

2 cup sugar

2 eggs

1 can tomato soup

2/3 cup water

2 2/3 cup flour

2 teaspoons cinnamon

2 teaspoons cloves

2 teaspoons nutmeg

1/2 teaspoon baking powder

Cream shortening with sugar. Add eggs and blend. Add tomato soup and water. Sift together and add by thirds the dry ingredients. Pour into a pan and bake at 350 degrees for 40-50 minutes.

For icing, blend 2 cups powdered sugar, 1/4 cup shortening, one egg, juice of 1/2 lemon and pinch of salt (we halved this recipe and thought it was plenty but you go ahead and make the whole batch of icing if that’s what you like!).