Recipe - Tomato Soup Cake with Barley Flour

Alberta Barley - a hearty, healthy choice!

Tomato Soup Cake This delicious cake is unusual both for its soup ingredient, and because it does not require eggs. The icing is optional
1 cup ½ cup 1 –10 oz. 1 Tbsp	sugar shortening can tomato soup water	250 mL 125 mL 284 mL 15 mL
1 cup ½ cup 1 tsp 1 tsp ½ tsp ½ tsp 1 cup	whole barley flour all purpose flour baking soda cinnamon salt cloves raisins	250 mL 125 mL 5 mL 5 mL 2 mL 2 mL 250 mL
	Icing
¼ cup 4 oz. 1 cup 1 tsp ¼ tsp	margarine cream cheese icing sugar vanilla cinnamon	50 mL 125 g 250 mL 5 mL 1 mL

Cream together the sugar, shortening, soup, and water. (Do not dilute soup.) In a separate bowl, stir dry ingredients together, then beat into the soup mixture. Add raisins last and stir well.

Grease the bottom of a 8 x 8" (20 x 20 cm) cake pan, and spread the cake batter evenly in pan. Bake at 350° F (180° C) for 35 - 40 minutes, until an inserted wooden toothpick comes out clean. Remove from oven and allow to cool before serving. If icing is desired, beat ingredients together, and spread on top and sides of cooled cake.

From:

Alberta Barley Commission