Cooking Directions

• Heat the oven to 350°F. Spray 7 empty Campbell's® (10 3/4 ounce) soup cans with vegetable cooking spray.
• Stir the flour, sugar, baking powder, allspice, cinnamon, baking soda and cloves in a medium bowl. Add the soup, shortening, eggs and water. Beat until mixed, using an electric mixer at low speed. Spoon into the prepared cans and place them on a baking sheet.
• Bake for 30 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool in the cans on wire racks. Remove the cakes from the cans.
• Mix the confectioners' sugar, orange juice and orange zest in a small bowl until smooth. Drizzle the tops and sides of the cakes with the icing. Top with additional orange zest, chopped nuts or red candied cherries cut in "leaves", if desired.

Ingredients

• 2 cups all-purpose flour
• 1.333 cups sugar
• 2 teaspoons baking powder
• 1.5 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground ground cloves
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.5 cup vegetable shortening
• 2 egg
• 0.25 cup water
• 1 cup confectioners' sugar
• 2 tablespoons orange juice
• 1 teaspoon orange zest