Time 2h Yield 10 Number Of Ingredients 6 Steps:
Combine all ingredients in bowl. Beat well. Grease 9x13 inch pan. Bake 40-45 minutes at 350 degrees F. When cool, sprinkle sifted 10X (confectioners’) sugar.
Time 45m Yield 16 Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside. Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Time 1h5m Yield 1 cake, 6-12 serving(s) Number Of Ingredients 12 Steps:
Cream sugar and butter. Add eggs. Add sifted dry ingredients, mixing well. Stir in tomatoes, nuts, dates, and raisins. Put into prepared 9x13 inch baking pan or Bundt pan. Bake in preheated 350 F oven for 35 minutes, or until cake tests done. Frost with your favorite cream cheese frosting when cool.
Time 55m Yield 16 Number Of Ingredients 24 Steps:
Mix cream sugar and shortening. Add eggs. Add sifted dry ingredients, mixing well. Stir in tomatoes, nuts, dates, and raisins. Put into greased and floured 9x13 inch baking pan. Bake in preheated 350’F oven for 35 minutes or until cake tests done. Frost with cream cheese frosting.
Time 2h10m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray. Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze. In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely. To make the tomato glaze, mix together the confectioners’ sugar and 2 tablespoons of the reserved tomato juice until the mixture reaches a glaze-like consistency. Drizzle over the top of the cake.
Time 50m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Mix well the tomatoes, salt, pepper, sugar and dry mustard. Saute the onions in the 2 T of butter. Mix the bread crumbs with the melted butter. In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs. Bake at 350° for 25 minutes. Sprinkle with cheese, bake 5 minutes more.
