Full Recipe
Author
MaryJane Robbins | 2010-01-10
Description
The earliest versions of this cake date as far back as the 1920s. Condensed tomato soup is an unexpected addition — frugal and shelf-stable, it was used to create a cake that's both rich and moist, with very little fat. Aromatic spices are the real star, flavor-wise, alongside cream cheese frosting for sweetness.
