Monday, September 12, 2005

Tomato Soup Cake

2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon powdered cloves
1/2 teaspoon cinnamon or mace
1 can (1 1/4 cups) condensed Campbell's Tomato Soup
1/2 teaspoon nutmeg
1 cup seedless raisins*
1/2 cup shortening
1 cup granulated sugar
2 eggs well beaten

Sift together flour, baking powder, soda and spices. Wash and cut raisins. (Roll in a small amount of the flour mixture.) Cream shortening; add sugar gradually; then eggs, mixing thoroughly. Add flour mixture alternately with soup; stirring after each addition. Fold in raisins. Pour into two greased and floured 8-inch layer pans; bake ina moderate oven (375º F.) about 35 minutes, or until done. 8 servings. Frost as desired.

*I prefer to use white raisins when I make this cake. At the risk of sounding pretentious, I find them (visually) less intrusive, if that makes any sense.


Blogger Lisa said...

It makes sense...using white raisins. I have yet to try this cake and often wonder how in the world someone came up with such an idea. How's it taste? I imagine it's like a spice cake.

8:38 PM  
Blogger Kirkkitsch said...

Well, considering that most food products are encouraged by the marketing department, it's no surprise that Campbell's is amongst those products. Though most whince when they think of an unlikely duo like "tomato soup" and "cake," it's actually not a bad little recipe. And you're right, it DOES taste an awful lot like a spice cake. The tomato soup is just another ingredient. For instance, I have an upcoming recipe for coconut fudge that incoporated mashed potatoes! It may sound strange, but again, it's just another ingredient.

I had a friend tell me that her mother used to make this cake all the time, so this recipe shouldn't be anything new to some of my readers who grew up with it. :D

Thanks for taking the time to comment! :)

1:11 AM  

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