- vegetable fat - 4 Art. spoons
- sugar - 2 cups
- cans (300 g each) of tomato soup - 2 Pieces
- soda - 2 teaspoons
- flour - 3 cups
- cinnamon - 2 teaspoons
- nutmeg - 2 teaspoons
- ground cloves - 1/2 teaspoons
- For glaze: cream cheese - 240 Grams
- of powdered sugar - 450 Grams
- milk - 2 items. spoons
1. Preheat the oven to 175 degrees. Beat vegetable fat along with the sugar mixer in a bowl. In a separate bowl combine the tomato soup and soda. 2. Stir together and add to the sugar mixture. 3. Add flour, cinnamon, nutmeg and ground cloves. Stir well until smooth. 4. Put the cooked dough in a baking dish. Bake in preheated oven for about 55 minutes, until cooked. Let the cake cool down. In the meantime, cook the creamy icing for the pie. Beat together the cream cheese and powdered sugar in a bowl with a mixer. Add enough milk to achieve the desired consistency for the glaze. Typically, usually about 2 tablespoons. 6. Lubricate the cooked glaze with a cooled pie. Give the glaze a little stiffen, cut into pieces and serve.
Servings: 10