Tomato soup! in cake? Indeed! This antiquated spice cake recipe has endured for an extremely long period of time. This tomato soup cake is glazed with cream cheese frosting. This tomato soup cake is a sweet. Indeed, tomato soup is an odd ingredient for a cake, yet this cake tastes yummy.
When the cake has cooled, you can finish it off with cream cheese frosting if you like. Individuals won’t ever think about what the main ingredient is. The Tomato Soup Flavor Cake previously showed up in an undated cookbook from roughly the last part of the 1920’s or mid 1930’s, however, our most memorable authority records start in October 1940 with the improvement of a recipe called Steamed Natural Product and Nut Pudding.
It is an exemplary steamed pudding flavored with cinnamon, nutmeg and cloves, as well as the mysterious element of Campbell’s Condensed Tomato Soup.
At the point when I ran across this recipe for tomato soup cake in an old cookbook from the 1950s, I simply didn’t know. I read that it suggested a flavor like a spice cake. However, tomatoes… in cake? In the event that you like spice cake and don’t fret attempting new things, check out this special secret cake.
Tomato Soup Cake
Ingredients : Tomato Soup Cake
- Condensed tomato soup – 1 (10.5 ounce)
- Ground cloves – ½ teaspoon
- Chopped Walnuts – ½ cups
- White sugar-1 cup
- Unsalted butter – ⅓ cup
- Vanilla Extract – ½ teaspoon
- 1 egg
- Baking soda – 1 teaspoon
- Ground cinnamon- 1 teaspoon
- Self-rising flour – 1 ½ cups
- Raisins -1 cup
- Cream Cheese (8 ounces) Butter – You’ll need both of these ingredients at room temperature to form a creamy, tangy smooth frosting.
- Powdered Sugar – Blends well with the cream cheese and butter, adds structure to the frosting and sweetens it.
Instructions : Tomato Soup Cake
- Preheat the oven to 350º Fahrenheit.
- Grease 9 x12 baking tray.
- Add the condensed tomato soup to a bowl and mix in the baking soda (it will bubble a bit). set aside while preparing the other ingredients.
- Beat the sugar, butter and cream together, then beat in the eggs, each in turn until very much consolidated, then, at that point, add the vanilla extract.
- Mix in the tomato soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed.
- Pour the batter into the baking pan and bake for 28-30 minutes or until an inserted toothpick in centre of cake comes out clean.
- Allow the cake to cool and prepare frosting.
- To prepare the frosting add cream cheese, butter, powdered sugar and little bit vanilla extract in a bowl and blend with electric mixer until smooth.
- Now assemble the tomato soup cake : use a rubber spatula to spread the cream cheese frosting over the cooled cake.
- Garnish with walnuts (optional) and Serve.
- When you blend the dry ingredients in, utilize a wooden spoon and crease until there are no flour streaks present without overmixing.
- To ensure the cake remains light and fluffy, don’t overmix the ingredients.
- Tomato soup already contains salt so use unsalted butter.
- Before frosting, let the cake cool completely to prevent the frosting from melting.
History of Campbell Company :
The Campbell Soup Organization, carrying on with its work as Campbell’s, is an American-handled food and snack organization. The organisation is generally firmly connected with its lead canned soup items; however, through consolidations and acquisitions, it has developed to become one of the biggest food organisations in the U.S. with a wide assortment of items under its lead Campbell’s brand as well as different brands like Pepperidge Farm, Snyder’s of Hanover, V8, and Swanson. Under its brands, Campbell’s produces soups and other canned meals.
The exemplary red-and-white can design utilised by many Campbell’s-branded items has turned into an American symbol, and its utilisation in pop craftsmanship was embodied by Andy Warhol’s series of Campbell’s Soup can prints.