Spicy and Moist Tomato Soup Cake
I have no idea who first made this tomato soup cake, but its been a long loved Canadian prairies favorite simply forever. It likely came from a woman on a cold prairie farm having to shop in her pantry to feed her loved ones something different. I can just see her in her vintage apron and real farmhouse kitchen. Who ever that woman was generations of Canadian families need to thank her because this cake recipe is delicious.
In our current situation I know lots of us are digging around in our pantries, scratching our heads at what should I make now? I thought it would fun to introduce you to this old fashioned cake recipe. Its spicy and rich, you can have it with regular icing, but my family always has cooked brown sugar icing on it. If the tomato soup title makes your family skeptical, call it a Mystery Spice Cake. I promise this will become one of your favorite spice cake recipes.
Tomato Soup Cake Ingredients
1/3 cup butter
1 cup white sugar
1 large egg
1 tin tomato soup
1 tsp baking soda
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 1/4 cups raisins
1/2 cup chopped walnuts
Grease and flour a 8 inch square pan. Preheat your oven to 325 degrees.
In a large bowl beat your butter until fluffy, add the sugar and beat well.
In a small bowl add the tin of tomato soup and the baking soda. The soda dissolves quickly making it kind of frothy.
Add the tomato soup mixture to the butter mixture and mix.
In a separate bowl mix together the flour and spices. Mix well.
Add the flour and spices to the tomato soup mixture in the mixer. Mix well.
Add the raisins, and walnuts and mix until just combined.
Transfer the batter to the 8 by 8 square pan. Bake about 30 minutes.
Serve with a thick layer of cooked brown sugar icing.
This cake is full of texture, moisture and flavour. Tomato soup cake keeps well and I packs well in lunches. I like to keep it the fridge so the icing stays fudgy and then pack it in small plastic containers for lunches.