Tomato Soup Cake

The basic Tomato Soup Cake has been passed down for three generations. I took a couple of liberties with the recipe to make it a bit healthier. If you like spice cake, you will love this.

• 2 cups sifted flour 

• 2 teaspoons baking powder 

• 1 teaspoon cinnamon 

• 1 teaspoon nutmeg 

• 1/2 teaspoon ground cloves 

• 2 eggs or 4 ounces egg substitute 

• 3/4 cup sugar 

• 1 can (10 ¾ ounces) tomato soup 

• 1/2 cup chopped walnuts

1. Preheat oven to 350°F

2. Sift flour, baking powder, cinnamon, nutmeg, and cloves together and set aside.

3. Combine eggs, sugar, and tomato soup. Gradually add flour mixture to liquid mixture. Stir in walnuts.

4. Pour into a Bundt pan that has been sprayed with nonstick spray. Bake for 25 to 30 minutes.

Servings: 8

This recipe is excerpted from "Cooking with Herbs & Spices" by Judy Gilliard, ©1999.. Reprinted with permission from the publisher: Adams Media Corporation, Holbrook, Massachusetts.

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Judy Gilliard hosts the healthy living radio spot Judy a la Carte on radio stations nationally and has spoken and taught on the topic for Royal Cruise Lines, The College of the Desert, and others. She has written numerous cookbooks focusing on healthy eating.