There’s something incredibly exciting about stepping out of our culinary comfort zones, isn’t there? Exploring new flavors, mixing unusual ingredients, and creating something surprisingly delicious – that’s what cooking and baking are all about for me! And speaking of unusual, let me introduce you to a dessert that’s been piquing curiosity and delighting taste buds for generations – the Tomato Soup Cake. I know, it sounds strange, right? A cake made with tomato soup? But trust me, once you’ve tried this, you’ll be hooked! Originating in the mid-20th century, this cake was born out of necessity during the war years when ingredients like eggs and butter were scarce. Resourceful home cooks turned to tomato soup, an unlikely ingredient, to create a moist, flavorful cake that soon became a household favorite. The blend of spices and the tanginess of the tomato soup create a beautifully balanced flavor that’s hard to resist. And the raisins and nuts add a lovely texture to the cake, making every bite a delight! This cake is a testament to the magic of creativity in the kitchen, and I absolutely love it for that. So, ready to embark on this unique baking adventure with me? Let’s dive in!
Ingredients
- 3/4 c. shortening
- 1 1/2 c. sugar
- 1 can tomato soup
- 3/4 c. water
- 3 c. flour (1/2 and 1/2 whole wheat)
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cloves
- 1 tsp. nutmeg
- 1 1/2 tsp. cinnamon
- 1 c. raisins, soaked and drained
- 1 c. chopped nuts
Baking Instructions
- Pour in greased and floured 9 x 13-inch pan.
- Bake at 325° for 40 to 50 minutes.
- Frost with cream cheese frosting.
Calorie: 0
Total cooking time: 50 minutes
Difficulty level: Medium
The Unusual Dessert: Tomato Soup Cake
Well, my friends, I have a confession to make. I, your trusted food blogger, have a strange weakness for unconventional recipes. I mean, who wouldn’t love to throw a can of tomato soup into a cake mix, right? Haha, exactly! So, allow me to take you on a little culinary detour from our usual fare. Today, we’re making Tomato Soup Cake!
The Mystery Cake Ingredients
Before you start dialing the number for your local bakery in a panic, let’s talk about the ingredients. Get ready, because it’s a wild ride. You’ll need 3/4 c. shortening, 1 1/2 c. sugar, and yes, you guessed it, 1 can of tomato soup. Now, don’t go running for the hills just yet. Add in 3/4 c. water, 3 c. flour (1/2 and 1/2 whole wheat), 3 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cloves, 1 tsp. nutmeg, and a whopping 1 1/2 tsp. cinnamon. Oh, and we’re not done yet. I hope you’re not allergic because we’re also throwing in 1 c. raisins (soaked and drained, of course) and 1 c. chopped nuts.
The Tomato Soup Cake: Assembling the Oddball
First things first, you’re going to want to grease and flour a 9 x 13-inch pan. Once you’ve done that, it’s time to start mixing. Now, I know what you’re thinking, “Is she serious about this tomato soup thing?” And to that, I say, “Yes, very!” Pour in that can with pride, my friends. It’s the secret ingredient that’s not so secret anymore.
As you mix everything together, you might start to question the sanity of this recipe, and I wouldn’t blame you. It’s a cacophony of sweet, savory, and a bit of a head-scratcher. But trust me, it’ll all make sense in the end.
Baking the Curious Concoction
Once everything is beautifully blended into a batter that’s more mysterious than your Aunt Edna’s “secret” meatloaf recipe, pour it into your prepared pan. Then, pop it into the oven, set at a cozy 325°. Let’s give it about 40 to 50 minutes. No peeking! Let the magic happen.
As you wait, the smell wafting from the oven will be a curious mix of cinnamon, nutmeg, cloves, and yes, tomato soup. It’s a scent that will have you questioning everything you thought you knew about baking.
The Final Touch: Frosting the Beast
Once your cake has cooled, it’s time for the final step. Frosting. And not just any frosting. Cream cheese frosting. Because let’s face it, if tomato soup can be in a cake then cream cheese can certainly be on top of it.
There you have it, my friends. Tomato Soup Cake, the dessert you never knew you needed. It’s sweet, it’s tangy, it’s nutty, and above all, it’s a conversation starter. So, go ahead, take a bite. I promise, it’s not as scary as it sounds! And if anyone asks, just tell them it’s a “secret family recipe”. The secret being, of course, a can of tomato soup. Happy baking!
