Tara (ravenclawed) wrote,

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In one of cadhla's recent posts, she asks her readers for random facts about themselves. I mentioned that I love tomato soup cake and cream cheese frosting.

Her response?

I have...never heard of this cake before.

I am strangely fascinated.

So naturally, I offered to email her the recipes. I thought some of you out there might also be interested, so here you go.

Tomato Soup Cake

1/2 cup butter or margarine (the original recipe calls for Crisco)
1 cup sugar
1 cup tomato soup (we just use Campbell's straight from the can)
1 tsp baking soda
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp nutmeg
1 cup raisins
1 cup chopped nuts (Optional. When we do put in the nuts, we use walnuts.)

Blend butter/margarine in large bowl. In small bowl, dissolve baking soda in tomato soup. Add the tomato soup and baking soda to the large bowl then add dry ingredients, nuts, and raisins. Pour into greased and floured tube pan (we use an Angel Food pan) and bake at 350° for 40 - 50 minutes.

Frost with cream cheese frosting.

Cream Cheese Frosting

8 to 12 oz cream cheese
Soften with a tiny bit of milk
Beat in electric beater
Add slowly 1 or 1 1/4 cups confectioners sugar and 1 tsp vanilla
Beat well
If too thin, add more sugar

If even the thought of eating Tomato Soup cake is unappetizing, it's also known as Spice Cake.

Don't forget to refrigerate the leftover cake. Rumor has it the cake tastes better the second day, but that is unsubstantiated since it never lasts that long at my house.
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