You Asked For It: Tomato Soup Cake
I'm looking for a recipe my grandmother used to make for tomato soup cake. It was made in a tube pan and had tomato soup and mincemeat. Thank you.
— Nancy Berner, St. Petersburg
Ann Meyer of Safety Harbor sends a recipe that was given to her by her Aunt Etta. This is an unusual cake in that there is very little fat. It only includes a small amount of shortening. There are also no eggs, so all the moistness comes from the tomato soup. Ann's recipe does not include mincemeat, but the nuts and raisins add the same sweetness and texture. I chose to frost the cake with the cream cheese frosting, but a sprinkling of confectioners' sugar would be a less rich choice. For those of you who are thinking, "Tomato soup? In a cake?!" It's like a spice cake with a tender but dense texture. It might be a good way to use up those cans at the back of your pantry.
Chibi Eaton of St. Petersburg would like the potato salad recipe from Athenian Gardens in St. Petersburg. Clearwater resident Norma Street would like a turkey stuffing recipe that includes chestnuts that are roasted, rather than pureed.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Include your name, city and phone number.
© 2015 Tampa Bay Times
Tomato Soup Cake
1 cup sugar
2 tablespoons shortening
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
1 (10 ½-ounce) can condensed tomato soup
1 cup nuts, chopped
1 cup raisins
Cream cheese frosting:
1 tablespoon butter, softened
1 (3-ounce) package cream cheese
2 tablespoons grated orange rind
½ teaspoon salt
2 cups sifted confectioners' sugar
To make the cake, sift sugar and cream it with shortening.
Sift flour, then resift with salt, baking soda and spices. Add dry ingredients in thirds to sugar mixture, alternating with the tomato soup. Beat smooth after each addition. Fold in nuts and raisins.
Bake in a greased 9-inch tube pan in a preheated 350-degree oven for 40 minutes. Cool for 10 minutes on wire rack and remove from pan. Cool completely and frost with the following recipe for cream cheese frosting, or sprinkle with powdered sugar.
To make cream cheese frosting, beat together the softened butter and cream cheese. Beat in orange rind and salt.
Work in confectioners' sugar until well blended and a good spreading consistency. If mixture seems a little too stiff, add a drip or two of orange juice or milk.
If you don't like the orange flavor, omit orange rind and add a teaspoon of vanilla and ½ teaspoon of cinnamon, or just add a good dash of light rum or liqueur.
Sources: Ann Meyer, Safety Harbor, and Ellen Folkman