A picture of Old-Fashioned Gingerbread Cake - Campbell's

Old-Fashioned Gingerbread Cake - Campbell's "Cooking with Soup" Cookbook (1974)

Name: Old-Fashioned Gingerbread Cake - Campbell's "Cooking with Soup" Cookbook (1974)
Yield: Makes one 10 in. cake
Cuisine: American
Ingredients: 2 (10 and 3/4 oz.) condensed tomato soup; 3 eggs; 1 cup craisins; 2 (14 oz.) packages gingerbread mix; 1 cup chopped almonds; 1 cup sifted confectioners sugar; 2 Tablespoons rum; 1 Tablespoon butter

Cluelesskitty @cook_116059829

Old-Fashioned Gingerbread Cake - Campbell's "Cooking with Soup" Cookbook (1974)

Cluelesskitty @cook_116059829

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Ingredients

Makes one 10 in. cake

For Cake
2 (10 and 3/4 oz.)condensed tomato soup
3eggs
1 cupcraisins
2 (14 oz.)packages gingerbread mix
1 cupchopped almonds
For Glaze
1 cupsifted confectioners sugar
2 Tablespoonsrum
1 Tablespoonbutter

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Steps

1

For cake:
2

In a large mixing bowl, blend soup and eggs. Add gingerbread mix. Blend at low speed till thoroughly moistened; beat 2 minutes on medium speed.
3

Fold in craisins and almonds.
4

Pour into well-greased 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes or till cake is done.
5

Cool right-side-up in pan for 10 minutes, then remove from pan.
6

For glaze:
7

Combine all ingredients; beat until smooth.
8

Ice cake as desired