Sometimes, despite my best efforts, I miss a really important part of a recipe. This time, I didn’t read all the way to the end. This cake needs to set for 24 hours before you can serve it. So I present to you Part 1 of the tomato soup cake post. No worries, though. Tomorrow I’ll be back with the results and a 1940 frosting recipe.
I meant to make this cake much earlier this month. When my son was choosing birthday cake recipes, he saw this one and we decided we had to try it. Then the Big Storm hit and changed my plans. Finally, I think we are back on track!
My 3 year-old and 6 year-old daughters helped today and were both pretty horrified when I had them add the tomato soup. Both of them commented on how delicious the cake smelled, though, and I’ve convinced them to try it with me. We’ll frost it tomorrow. I can’t wait to see how it tastes!
Tomato Soup Cake
- 2 c sifted flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1 tsp nutmeg
- 1/2 c shortening
- 1 c sugar
- 1 c condensed tomato soup
- 1 c chopped walnut meats
- 1 c raisins
Sift flour, soda, baking powder, and spices together 3 times. Cream shortening with sugar until fluffy. Add sifted dry ingredients and tomato soup alternately in small amounts, beating thoroughly after each addition. Stir in nuts and raisins. Pour into small greased tube pan or loaf pan and bake in moderate oven (350°F) 50 to 60 minutes. Let stand 24 hours before cutting. Cover with cream cheese frosting. Makes 1 (8x4x3 in) loaf.
The recipe is from the 1940 Culinary Arts Institute’s 250 Classic Cake Recipes. I found that this needed the full 60 minutes to bake completely, but I recommend checking all of these recipes early since cooking times often need adjustments when dealing with old recipes.
The dish is a mid-century Glasbake Currier and Ives “Harvest” print loaf pan.
I’m excited to taste this cake. It smelled so good both while we were mixing the batter and while it was baking. Have you ever used tomato soup in a cake? How was it?