As promised, here is the finished tomato soup cake. I was pleasantly surprised. It tasted like a typical spice cake. There was no tomato soup flavor at all. The cake wasn’t as moist as I had expected. It was actually rather dry. You can see from the one image how much it crumbled when it was sliced. I honestly don’t think the dryness took away from the flavor of this cake, though. The cream cheese frosting complemented it well, adding a sweetness to the spicy cake. When we were making the cake, I worried that a cup each of raisins and walnuts would be too much, but it was the perfect amount. My testers liked this one. We’d make it again.
My little daughters also helped with the frosting. It’s a recipe you’ve probably used before. It’s from the same 1940 Culinary Arts Institute’s 250 Classic Cake Recipes cookbook that the cake recipe came from.
You can find the cake recipe here.
Cream Cheese Frosting
- 3 oz cream cheese
- 1 1/2 c confectioners’ sugar, sifted
- 1 tsp vanilla
Cream all ingredients together until fluffy. Will frost 1 (8×4 inch) cake.