In today’s vintage recipe recap – Tomato Soup Spice Cake
I found all of these vintage recipes at my grandma’s house and just couldn’t pass up the opportunity to share them with all of you. This particular tomato soup spice cake recipe is from 1973, and let me tell you, I was very SKEPTICAL at first, but WOW was I ever wrong. This recipe is not only easy to make but incredibly delicious, you wouldn’t even know that it was made with condensed soup…at all!
I challenge you to make this for your next Sunday family dinner and make them guess what it’s made with. Guaranteed no one will be able to guess….unless maybe grandma is there? Please let me know if your try this, I would love to hear from you!
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History of Using Canned Soup in Cakes –
The Tomato Soup Spice Cake first appeared in an undated cookbook from approximately the late 1920s or early 1930s, but our first official records begin in October 1940 with the development of a recipe called Steamed Fruit & Nut Pudding. It was a classic steamed pudding spiced with cinnamon, nutmeg, and cloves, as well as the secret ingredient of Campbell’s Condensed Tomato Soup.
1949, the cake recipe appeared in the New York Times, and in 1960 it became the first recipe to appear on a soup label. While the recipe may not be listed on the label anymore, Campbell’s Kitchen still sees many consumers looking for the recipe for this long-time favorite, with nearly 65,000 views a year.
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Tomato Soup Spice Cake
Equipment
- 1 13 x 9 x 2 inch pan
- 1 electric mixer
- 2 mixing bowls
Ingredients
- 4 cups unsifted all-purpose flour
- 1½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground cloves
- ½ tsp nutmeg
- 1 cup butter or margarine
- 2¼ cups light brown sugar
- 2 eggs
- 1 can (10½ oz) condensed tomato soup
- 2 cups walnuts, chopped
- 1 cup raisins
Cream Cheese Frosting
- 1 pkg (8oz) cream cheese, softened
- 1 tbsp butter or margarine
- 1 tsp vanilla extract
- 1 lb confectioners' sugar
Instructions
- preheat over to 350°F and grease your pan
- sift flour with baking soda, cinnamon, cloves, and nutmeg
- in a large bowl, with electric mixer at high speed, cream butter until light. gradually add brown sugar, beating until light. add eggs, beating until fluffy.
- combine condensed soup with enough water to equal 2 cups
- at low speed, add flour mixture (in fourths) to sugar mixture, alternately with soup mixture (in thirds), beginning and ending with flour mixture; beat just until combined
- fold in nuts and raisins
- add to greased pan, bake for 55-60 minutes, or until toothpick comes out of the center clean. cool in pan on wire rack for 30 minutes. turn out of pan; cool completely on rack.
- frost top. cut into squares. makes 15 servings.
Cream Cheese Frosting
- in a medium bowl, with electric mixer at medium speed, beat cream cheese with butter and vanilla until creamy. add confectioners' sugar; beat until light and fluffy.
- spread thickly over top of cake; make swirls with knife.
Video
@bold.carly Taste test - tomato soup spice cake - you have to try this one, its delicious! So moist! #tomatosoupcake #bakinghack #cakerecipestepbystep
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