Tomato Soup Cake

Tomato Soup Cake Recipe - A Delicious Dessert from USA

Region / culture: USA | Servings: 12

Introduction

Tomato Soup Cake is a unique and delicious dessert that may sound unusual at first, but once you try it, you'll be hooked. This cake is moist, flavorful, and perfect for any occasion.

History

Tomato Soup Cake dates back to the early 20th century when resourceful home cooks used condensed tomato soup as a substitute for milk and eggs in baking. The soup adds moisture and a subtle sweetness to the cake, making it a popular choice during times of rationing.

Ingredients

Cake

0.5 cup solid shortening
1 cup sugar
1 (10.5 oz (298 g)) can condensed tomato soup
1.25 cup chopped nuts (pecans or walnuts are good)
1 tsp baking soda
1 cup raisins
1.5 cup flour
1 tsp baking powder
1.5 tsp ground nutmeg
2.5 tsp ground cinnamon
1 tsp ground allspice
0.5 tsp ground cloves

Icing

3 oz (85 g) cream cheese
1 tsp vanilla extract
1 cup confectioners' sugar
0.25 cup chopped nuts

How to prepare

Cake

Preheat the oven to 375°F (191°C).
Grease a 10-inch square cake pan.
In a large bowl, cream together the shortening and sugar.
Stir in the undiluted tomato soup, then mix in the soda, raisins, 1 cup of nuts, flour, baking powder, and spices. Mix well after each addition.
Spread the batter into the prepared pan and bake for 45 minutes.
Once the cake is done, remove it from the oven and loosen the edges with a knife.
Allow the cake to cool before frosting.

Icing

Place the cream cheese in a small bowl and let it soften at room temperature.
Add vanilla and sugar to the softened cream cheese.
Mix well until combined.
Spread the icing on the cooled cake.
Sprinkle with the remaining 0.25 cup of nuts and serve.

Variations

Add in a cup of shredded carrots for a twist on the classic recipe.
Swap out the walnuts for pecans or almonds for a different flavor profile.

Cooking Tips & Tricks

Make sure to use unsweetened condensed tomato soup for this recipe.

- Feel free to add in your favorite mix-ins such as chocolate chips or shredded coconut.

- Be sure to let the cake cool completely before frosting to prevent the icing from melting.

Serving Suggestions

Serve Tomato Soup Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat.

Cooking Techniques

The key to making a successful Tomato Soup Cake is to mix the ingredients thoroughly and bake the cake until a toothpick inserted in the center comes out clean.

Ingredient Substitutions

If you don't have solid shortening on hand, you can use butter or margarine as a substitute. You can also use any type of nuts you prefer in place of walnuts.

Make Ahead Tips

You can bake the cake ahead of time and store it in an airtight container at room temperature for up to 3 days. Frost the cake just before serving.

Presentation Ideas

Sprinkle some cinnamon or powdered sugar on top of the cake for a decorative touch. You can also garnish with fresh berries or mint leaves.

Pairing Recommendations

Tomato Soup Cake pairs well with a cup of hot tea or coffee for a cozy dessert experience.

Storage and Reheating Instructions

Store any leftover Tomato Soup Cake in the refrigerator for up to 5 days. To reheat, simply microwave a slice for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Tomato Soup Cake contains approximately 300 calories.

Carbohydrates

Each serving of Tomato Soup Cake contains approximately 40 grams of carbohydrates.

Fats

Each serving of Tomato Soup Cake contains approximately 15 grams of fats.

Proteins

Each serving of Tomato Soup Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Tomato Soup Cake is a good source of vitamin A and iron.

Alergens

This recipe contains nuts and dairy (cream cheese), so it may not be suitable for those with nut or dairy allergies.

Summary

Tomato Soup Cake is a moderately high-calorie dessert that provides a good amount of carbohydrates and fats. It also offers some essential vitamins and minerals.

Summary

Tomato Soup Cake is a delightful and unexpected dessert that is sure to impress your family and friends. With its moist texture and warm spices, this cake is a comforting treat that is perfect for any occasion.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl, that I stumbled upon the idea of adding tomato soup to a cake. It may sound strange to some, but let me tell you, it is a delicious combination that will surprise and delight your taste buds.

I remember it like it was yesterday. I was visiting my Aunt Martha's house for the weekend, and she was busy in the kitchen preparing a special dessert for us. As I watched her gather the ingredients and mix them together, I couldn't help but be curious about what she was making.

"Tomato soup cake," she said with a smile as she poured the batter into the cake pan. "It's a family recipe that has been passed down for generations. You're going to love it."

I was intrigued, to say the least. Tomato soup in a cake? It seemed like a strange concept, but I trusted my aunt's culinary skills and eagerly awaited the finished product.

When the cake emerged from the oven, it smelled heavenly. The warm aroma of cinnamon and nutmeg filled the kitchen, and I couldn't wait to take a bite. As I savored that first taste, I was blown away by the delicious combination of flavors. The tomato soup added a subtle sweetness and richness that perfectly complemented the spices in the cake.

From that moment on, I was hooked. I begged my aunt to teach me how to make the recipe, and she graciously agreed. As we baked together, she shared the story of how the recipe had come to be a family favorite.

"It all started with your great-grandmother," Aunt Martha explained. "She was known for her delicious cakes, and one day, she decided to experiment with adding tomato soup to a spice cake recipe. The result was so amazing that it became a staple at every family gathering."

As the years went by, I continued to make tomato soup cake for my own family and friends. Each time I served it, I was met with surprised looks and delighted smiles. Everyone was amazed by the unique flavor combination and couldn't get enough of the moist, tender cake.

Over time, I began to add my own twist to the recipe, experimenting with different spices and toppings to create new variations. I even entered my tomato soup cake in a local baking competition and won first place!

Now, as I sit in my own kitchen, surrounded by the comforting smells of cinnamon and nutmeg, I can't help but feel grateful for the serendipitous discovery of this recipe. It has brought me so much joy and connected me to my family's past in a special way.

So, if you ever find yourself in need of a delicious and unexpected dessert, I urge you to give tomato soup cake a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass the recipe down to your own loved ones, creating new memories and traditions for generations to come.