Does anyone else remember this old recipe....Tomato Soup Cake

S

susanlp

Well-known member
Tomato-Soup Cake

Serves 8 to 10

2 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 cup shortening

one 10 3/4 -ounce can condensed tomato soup (divided use)

2 eggs

1/2 cup chopped nuts (optional)

1/2 cup raisins (optional)

Preheat oven to 350 degrees. Grease two 8-inch round layer pans or 1 tube or bundt pan. Sift dry ingredients together in a large bowl. Add shortening and 1/2 can soup. Beat on medium speed for 2 minutes with electric mixer or 150 strokes by hand. Add remaining soup and eggs. Beat 2 more minutes, scraping bowl frequently. Stir in nuts and/or raisins, if using.

Pour batter into prepared pan or pans. Bake 30 to 35 minutes if using 8-inch pans or 55 to 60 minutes in tube or bundt pan. Test with a toothpick to make sure cake is completely baked. Let stand 10 minutes; remove from pan and cool on rack. Frost with a cream-cheese frosting or use your favorite white frosting if desired.

 
Bert Greene, who won a James Beard award, uses tomato as a foil to chocolate, the same way

coffee (espresso, etc) is used to boost the oomph.

Perhaps the tomato soup does the same here, but in a spicecake way?

PS I used to make a mayo carrot cake that was very good. Since mayo is just eggs and oil (and you put eggs and oil in normal carrot cake) it always seems logical.

 
OH MY...tooo funny...My uncle was just visiting and I asked him if we had a family recipe...

and yep, his eyes got all big, and a smile spread across his face. "Tomato Soup Cake!" My aunt and I just groaned....Obviously I'm not from a family of gourmands. LOL!

 
Actually, a department store in the 1960's (more)

made an excellent chocolate brownie that contained tomato soup--you would not have known by the taste that it contained the soup!

 
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