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Old-Fashioned Spice Cake Recipe
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Tomato soup||1 Can (10 oz), condensed|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Golden raisins||1⁄2 Cup (8 tbs)|
Calories 361 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 43.3 mg
Sodium 418.7 mg17.4%
Total Carbohydrates 61 g20.4%
Dietary Fiber 2.2 g8.7%
Sugars 32.8 g
Protein 6 g11.5%
Vitamin A 6.6% Vitamin C 1.9%
Calcium 8.5% Iron 11.8%
*Based on a 2000 Calorie diet
Sift flour, baking powder, soda, cinnamon, nutmeg and salt onto wax paper.
Cream butter or margarine with sugar until fluffy in a large bowl; beat in egg.
Beat in flour mixture, half at a time, alternately with tomato soup, beating just until blended.
Stir in walnuts and raisins.
Pour into prepared pans.
Bake in moderate oven (350°F) for 30 minutes, or until centers spring back when lightly pressed with fingertip.
Cool in pans on wire racks 10 minutes.
Loosen around edges with a knife; turn out onto racks; cool completely.
Fill and frost, layer cake style, with lemon butter.
Lemon butter frosting :
Cream 4 tablespoons (1/2 stick) butter or margarine with 1 cup sifted 10X (confectioners' powdered) sugar in a large bowl; stir in 1 tablespoon lemon juice.
Beat in 1 cup more 10X sugar, alternately with 2 teaspoons milk, until smooth and easy to spread.