Tomato Soup Cake

[maggiethecat]

Tomato Soup Cake

This '50s classic was usually frosted with either Cream Cheese Frosting or a very simple Buttercream of the butter/icing sugar/milk/vanilla variety. It's alternative name was "Mystery Cake" because of the color and the fact that no one ever guessed what the magic ingredient was. Please, do not skin, seed and generally expend time and effort making your own artisanal tomato soup! Go for the canned.

I compared my smeary recipe card version with "Joy of Cooking" (1975) It's essentially the same cake, differing only in the spicing and fruit/nut proportions.

Oven: 350

Pan: Tube pan, greased

Tomato Soup Cake

2 T. soft butter

2 cups all purpose flour

1/2 t. salt

1 t. baking soda

1 t. cinnamon

1/2 t. each dry ginger, cloves and nutmeg

1 cup granulated sugar

1 cup raisins

1/2 cup walnuts

1 10 1/2 oz. can condensed tomato soup.

Sift together the dry ingredients. (except for the sugar)

Cream together the butter and sugar until soft and fluffy.

Add the tomato soup and the flour mixture alternately in three turns, stirring well between each addition.

Stir in the nuts and raisins.

Bake for approx. 45 minutes. You know your oven better than I do!

Keywords: Dessert, Easy, Cake, American

( RG611 )