The Scranton Public Library has a collection of church and community cookbooks that have been digitized for use on the Lackawanna Valley Digital Archives. Through November and December, a member of the SPL staff will be baking a recipe of their choice each week. These recipes span side dishes, main courses, and deserts. We encourage everyone to explore these cookbooks and try the recipes. Please let us know how they turn out by contacting us through our Facebook or Instagram!

Please note that recipes may reflect community standards of the time when the source cookbook was published.

Through November and December, a member of the SPL staff will be baking a recipe of their choice each week. These recipes span side dishes, main courses, and deserts. Our second recipe for tomato soup cake and can be found below.

Tomato Soup Cake
Your Favorite Recipes
1990

Ingredients

• 1 c. sugar
• 1/2 c. margarine
• 1 can tomato soup
• 1 tsp. allspice
• 1 tsp. cinnamon
• 2 c. flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 c. nuts [1/4 c. walnuts, 1/4 c. pecans]
• 1/2 c. raisins

Instructions

Cream sugar and margarine.

Add soup.

Sift allspice, cinnamon, flour, baking powder, and baking soda.

Add to soup mix.

Mix nuts and raisins.

Bake at 350 degrees for 30-35 minutes in a 13×9 inch greased pan.

or

Bake at 350 degrees for 15-20 minutes in a cupcake tray.

Final Result