This is a cake from the Depression era when milk and eggs were in short supply. It's very tasty - the secret ingredient is tomato soup!
This variation on a spice cake is moist and delicious and bursting with flavor. My picky husband was ready to write off anything with tomato soup as an ingredient, but declared it absolutely wonderful after the first bite. If you like spice cake, you must give this a try! - 06 Sep 2001 (Review from Allrecipes USA and Canada)
Baked this cake yesterday and it really was very good. Moist and flavoursome and quite economical. This is certainly one I will make again and again as my husband says it is his sort of cake! - 19 Mar 2002 (Review from Allrecipes USA and Canada)
I cut this recipe in half so I could make muffins for a outing I had planned for today. Instead of shortening, I used half melted butter and half homemade organic applesauce. I used whole wheat white flour instead of AP flour. I had a feeling that this might need a little more liquid than it called for--I ended up adding an egg and a quarter cup buttermilk. These turned out quite well--though way too heavy on the cloves. I've made tomato soup cake before so it's a favorite of mine (and almost anyone else who knows me) and the smell of this recipe while baking? Wow! I really don't notice the tomatoey taste but again, I've made tomato soup cake before. It's no different than any other spice cake, really. It's just got a twang that really makes you say "That's different!" Great way to use up tomato soup! Just watch the amount of cloves you use. A sprinkle is plenty. NOTE: I got 12 muffins out of a half recipe. 350 for 20 minutes was the perfect baking time for me. - 29 Mar 2011 (Review from Allrecipes USA and Canada)