Sunday, August 9, 2020

Tomato Soup Cake Tradition and Recipe

 Tomato Soup Cake

Like most families, growing up we got to pick our birthday dessert.  Dad always chose pecan pie.  My brother's most memorable choice was kitty litter cake (complete with softened tootsie rolls shaped like poop and served with a [brand new] pooper scooper).  For as long as I can remember, I always picked Tomato Soup Cake.  Yes, there is a whole can of tomato soup in it, and yes, it is absolutely delicious. The tomato soup gives this spice cake it's moisture and slightly red tint.  It's my Mom's recipe, and it may have come from my grandmother.  Give it a try!

  • 2 cups flour
  • 1 1/3 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 can (10 3/4 oz) condensed tomato soup (Campbell's is the best!)
  • 1/2 cup butter (softened)
  • 2 eggs
  • 1/4 cup water
Preheat the oven to 350 degrees.  Generously grease and flour either two 8-9 inch round pans or a 13x9x2 cake pan.  (Or for cupcakes, use the liner tins.  I end up with about 21 cupcakes.)

Measure dry ingredients into large bowl and combine.  I like to go heavy on the spices.
Add soup and butter, and combine well. (Notes say 300 strokes with a spoon. I use a mixer.)
Add eggs and water.  Combine that well.  (Notes say another 300 strokes with a spoon.)
Pour into your chosen pan/tin.
Bake at 350 degrees.  Cake pans will take about 50-60 minutes.  Cupcakes take about 15-20 minutes.  Test them with a toothpick poked in the center.  They're done when the toothpick comes out clean. 
For cake, cool right side up in the pan for 15 minutes, then remove from pan and cool on wire rack.  
For cupcakes, let cool in tin, then remove and cool on a wire rack.

Cream Cheese Frosting
  • 1/4 cup butter, softened
  • 4 oz cream cheese, softened
  • 1 1/2 to 2 cups confectioners sugar (depending on how sweet you want it)
  • 1 teaspoon vanilla extract
Beat together butter and cream cheese.  Use a spoon if you want a workout, but I recommend a mixer.  Add the confectioners sugar and vanilla extract.  Beat until it's a nice spreading consistency.  
Our tradition is to double this recipe for total cake coverage.  You'll have some left over, but that's better than naked cake, in our opinion.  

I can provide no nutritional facts.  This is a birthday cake, nutritional value is not important.  And you're getting a tiny bit of vegetables!