Tomato Soup Bundt

1 stick (4 ounces) butter, room temp
1 1/4 cups (10 ounces) superfine sugar (I used superfine or baker’s sugar, but I think regular granulated sugar would work too)
1 1/2 cups + 2 T (8 ounces) all-purpose flour
1 t baking soda
1/2  t baking powder
1/2 t salt
1 t cinnamon
1/2 t ground cloves
1 large egg, room temp
3/4 cup chopped walnuts
1 can (10 3/4 ounce) condensed tomato soup (I used Campbell’s)

2 cups powdered sugar
3-4 T milk or water

Oven: Preheat oven to 350 degrees. (The recipe calls for 335, but I used 350 degrees)

Pan: 10-cup Bundt pan. I used the 10-cup Bavarian pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously. 

1. Dry ingredients: Whisk together flour, baking powder, baking soda, salt and spices in a large bowl. 

2. Cream: Using a stand mixer with paddle attachment, cream the butter with sugar until light and fluffy, about 5 minutes. Add egg and mix thoroughly. Scrape sides of bowl. 

3. Combine dry & wet: On low speed, alternately add dry ingredients in three additions and soup in two additions. Don't overmix. Fold in walnuts. 

4. Bundt Pan: Spoon batter into bundt pan and smooth the top with a spoon or spatula. 

5. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 35-45 minutes. Cool for 20 minutes before inverting. Cool completely on wire rack.

6. Glaze: Whisk together milk and powdered sugar. Drizzle glaze over the cooled cake.

The Food Librarian I Like Big Bundts 3
Post with photos: TBA
November, 2011

Adapted from Warren Brown's United Cakes of America (Find it in your library here or on Amazon)