Classic Tomato Soup Cake

2 c. flour

1 1/3 c. sugar

4 t. baking powder

1 t. baking soda

1 1/2 t. allspice

1 t. cinnamon

1/2 t. ground cloves

1 (10 3/4 oz) can condensed tomato soup

1/2 c. shortening

2 eggs

1/4 c. water


Orange Glaze:

adapted from Martha Stewart


4 oz. cream cheese, room temperature

1/2 c. powdered sugar

pinch of salt

1 T. freshly squeezed orange juice

1 t. orange zest

3 T. milk (plus extra if needed for thinning)


Place all ingredients for cake in large bowl of stand mixer fitted with paddle attachment.  Beat at low speed until combined, scraping sides often.  Beat at high speed for 4 minutes, scraping occasionally. Spread

into a bundt pan that has been treated with baking spray.  Bake in a preheated 350* oven for 35-40 minutes or until a skewer inserted in the center removes cleanly.


Let cool in the pan on a rack for 10 minutes.  Turn out of pan onto cooling rack and let cool completely before drizzling with cream cheese glaze if desired.


Glaze:  In small bowl of  stand mixer fitted with paddle attachment beat cream cheese until light and fluffy, scraping sides of the bowl as needed.  Add the sugar and beat on low speed until combined. Add salt, zest, juice and milk.  Mix on low speed until smooth, add additional milk 1 T. spoon at a time to reach desired consistency.