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1/8 tsp. ground cloves
powdered sugar, for garnish
1 tsp. ground ginger
1 1/2 tsp. ground cinnamon
2 C. all-purpose flour
4 Tbsp. butter
1 Tbsp. Clabber Girl Baking Powder
1 1/3 C. granulated sugar
1 tsp. Clabber Girl Baking Soda
1 can condensed tomato soup
1/2 tsp. salt
1/4 C. water
1/4 tsp. ground nutmeg
1 tsp. vanilla extract
Preheat the oven to 375° F. Grease and flour a 13x9x2-inch baking pan. In a mixing bowl, sift together flour, baking powder and soda, salt, cinnamon, ginger, nutmeg and cloves; set aside. In a large mixing bowl, cream together margarine and sugar, mixing for at least 2 minutes. Beat in tomato soup, eggs, vanilla and water. Combine flour and tomato mixtures, mixing until just blended. Pour into greased and floured 13x9x2-inch baking pan. Bake at 375° F. for 30 minutes or until a toothpick inserted in center comes out clean. Lightly dust top of cooled cake with powdered sugar.
1/8 tsp. ground cloves
powdered sugar, for garnish
1 tsp. ground ginger
1 1/2 tsp. ground cinnamon
2 C. all-purpose flour
4 Tbsp. butter
1 Tbsp. Clabber Girl Baking Powder
1 1/3 C. granulated sugar
1 tsp. Clabber Girl Baking Soda
1 can condensed tomato soup
1/2 tsp. salt
1/4 C. water
1/4 tsp. ground nutmeg
1 tsp. vanilla extract
Preheat the oven to 375° F. Grease and flour a 13x9x2-inch baking pan. In a mixing bowl, sift together flour, baking powder and soda, salt, cinnamon, ginger, nutmeg and cloves; set aside. In a large mixing bowl, cream together margarine and sugar, mixing for at least 2 minutes. Beat in tomato soup, eggs, vanilla and water. Combine flour and tomato mixtures, mixing until just blended. Pour into greased and floured 13x9x2-inch baking pan. Bake at 375° F. for 30 minutes or until a toothpick inserted in center comes out clean. Lightly dust top of cooled cake with powdered sugar.