I came across this photo of a service men's centre in Saint John, New Brunswick, 1944. My grandmother is the lady dressed in black near the far end of the counter. My Aunt Gloria is at the end of the counter with the flower in her hair. Just check out those cakes on the counter. Got me to thinking. Retro cakes.
From a terrific book I found called "The Kitchen Sink Cookbook: Offbeat Recipes from Unusual Ingredients," I managed to find the Classic Tomato Soup Cake recipe which has been around since 1925 (according to Campbell's).
2 cups flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
10 oz. (284g) can tomato soup
1/2 cup solid vegetable shortening
Preheat oven to 350F. Grease and flour two 8-inch round cake pans.
In large bowl, combine all the ingredients with 1/4 cup water.
With the mixer at low speed, beat until well mixed, constantly scraping the bowl with a spatula. Beat 4 minutes at high speed. Pour into prepared pans.
Bake 35-40 minutes or until toothpick inserted in centre comes out clean. Cool in the pans on wire racks for 10 minutes; then remove from pans and cool completely.
I frosted mine with seven minute icing and drizzled chocolate to get that '50s retro-look. (Don't you just love the vintage tablecloth?) I brought the cake to a potluck supper and every bit of it disappeared very quickly! The cake is easy to make and yummy.