Tomato soup in a cake? This old fashioned tomato soup cake recipe is my favorite kind of spice cake. If you love trying new recipes and surprising your family with something different, and easy to make, give this tomato soup cake recipe a try. I grew on it and just love 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.
I have no idea who first made this tomato soup cake recipe, but the original was in my mothers very old blue ribbon cookbook.
What Does Tomato Soup Cake Taste Like?
Tomato soup cake is a spice cake with a unique and cozy flavour. Its filled with fall species that we know and love, and a delicious crunchy texture from both nuts and raisins.
The tomato soup blends into the flavour of the cake because of the strong spices acts to add moisture to your cake. Top it with either brown sugar frosting or cream cheese frosting and your going to have a new fall favorite thats been enjoyed since the 1930s.
Tomato Soup Cake Recipe Ingredients
This tomato soup cake is great for a last minute dessert as like most depression era recipes it contains staple ingredients we typically have in the pantry already.
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. Add the egg and beat until fluffy.
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, or your favorite cream cheese frosting.
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.
Storing and Freezing Tomato Soup Cake
Wrapped well and placed in a seal plastic dish a tomato soup cake will keep in the fridge for up to a week. It also freezes very well for up to 3 months. I typically cut my tomato soup cake into casual square pieces and wrap them 3 at a time in parchment paper and place in the deep freeze. To eat just thaw at room temperature before serving. Its also great placed frozen in a lunch bag.
Tomato Soup Cake
A classic Canadian prairie tomato soup cake recipe. This cake is so moist and packed with spicy flavour and texture.
Print Recipe
Prep Time:15 minutesmins
Cook Time:30 minutesmins
Total Time:45 minutesmins
Ingredients
⅓cupbutter
1cupwhite sugar
1large egg
1can tomato soup
1tspbaking soda
1 ½ cups flour
2tspcinnamon
½ tspcloves
½ tspnutmeg
1 ¼cupraisinsor currants
½cupchopped walnutsoptional
Instructions
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. Add the egg and beat again.
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 small bowl mix the flour, and spices. Mix well.
Add the raisins, and walnuts and mix until just combined.
This pumpkin cake recipe has a baked in cream cheese layer and streusel topping. Its full of spice, smooth, and full of the pumpkin spice flavours we love.
Hummingbird Cake Recipe
Another deliciously moist and full of spice cake recipe. This hummingbird cake recipe is layered with cream cheese icing and skor bits.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Heavy cream is the best way to get that classic creamy flavor we know and love. In its place I have tried, to no avail, every other dairy for creamy tomato soup: half-and-half works in a pinch, milk makes the soup too thin, and yogurt is too acidic.
When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.
While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.
Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.
Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.
The best side dishes to serve with tomato soup are grilled cheese sandwich, garlic bread, Caesar salad, bruschetta, stuffed bell peppers, roasted vegetables, pesto pasta salad, Caprese salad, gluten-free bread, quinoa salad, couscous with roasted vegetables, polenta fries, stuffed mushrooms, and vegetable fritters.
Don't be hatin' on canned tomatoes. They make really amazing tomato soup and are available all year long! The key to this recipe is to drain the juice from the diced tomatoes. You'll use both the juice AND the tomatoes, but separating them helps build layers of flavor as you'll see in a minute.
If your tomatoes are not ripe or lacking in flavor, it can result in a less vibrant soup. Store-bought brands may use tomatoes processed at their peak ripeness. Seasoning: Homemade soups often require proper seasoning with salt, pepper, and other.
Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy. Remember this tip when making creamy adobo, tomato soup, or a citrusy cream-based pasta.
Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons. Add a teaspoon or two of Thai red curry paste and some cooked rice, then top with cooked shrimp.
As many have said, it's due to the acid in the tomatoes. I have the problem sometimes and no problem other times. I have read of a unique way to fix it: add a little bit of baking soda to the soup before adding the milk. The baking soda neutralizes the acid in the tomatoes.
For the most intense tomato flavor, include a couple tablespoons of tomato paste. To get the most out of it, add it to the pan when aromatics like onion and garlic are softened, but before adding the tomatoes. Let the paste cook, stirring frequently, for a few minutes, or until it starts to darken in color.
Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.
Great tomato flavor is all about balancing acidity and sweetness. Too much of either can leave you with asauce that tastes one-dimensional. Many sources recommend adding a pinch of baking soda to a sauce that's overly tart, which raises the pH and makes it less acidic. We've always preferred adding a bit of sugar.
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Introduction: My name is Virgilio Hermann JD, I am a fine, gifted, beautiful, encouraging, kind, talented, zealous person who loves writing and wants to share my knowledge and understanding with you.
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