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A Very Popular Cake from the past. It is sometimes called Spiced Tomato Soup Cake. I found it called Husband Cake in a vintage recipe booklet from 1949 that I picked up at a garage sale. I baked the cake in a 9x13 pan but found many similar recipes online that were baked in bundt pans.
1 cup sugar
1/2 cup shortening
1 can tomato soup
2 cups flour
1/2 tsp cloves
2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 1/2 cup chopped nuts and raisins or nuts and dates
Cream shortening and sugar.
Rinse soup can with 2 Tablespoons of water and add to soup. Add soda to soup. mix well, and add to creamed mixture. Sift Dry ingredients together and add fruit and nuts. Beat Well and bake in a rectangular pan 40 minutes at 350 degrees.
Cream together 1 pkg cream cheese and 1 1/2 cups powdered sugar. Add 1 egg yolk, last and mix well. Let stand 10 minutes, then spread on cake.
(I left out the egg yolk and added a few tablespoons of whole milk)