Recently, I saw this incredibly unique recipe on Jenn’s site (I’m Cookin’ in My Kitchen) and I just had to pass the word on about it. Jenn was gracious enough to let me re-post it here for Food Stories’ readers so I hope you enjoy it. Thank you, Jenn :-)
Thank you so much CJ for inviting me to share my food story about our families Tomato Soup Cake, sometimes called a Mystery Cake. I can remember as a little girl whenever my mom would make this cake, I would say “that’s weird!”, don’t get me wrong, I liked tomato soup, but in a cake? I think a lot of children find many ingredients and meal ideas, “weird”. Welcome to the challenge of feeding our children, right?
The other memory I have of the tomato soup cake, was yum! With raisins and nuts inside and smothered in a cream cheese frosting, well, tasty triumphs over weird every time. As an adult, my sisters and I would always ask…”mom, what was that weird cake we used to eat when we were little?” She’d always laugh and remind us, it was the famous “tomato soup cake”…and even as adults we’d laugh and say, “that’s weird!”.
The tomato soup cake recipe was handed down to my mother by her mother-in-law at the time, she was in her early twenties and it was a recipe she kept in her box and reproduced throughout the years. I am happy to keep up the family tradition and being able to share it with others who may have never heard of it, well, that makes me happy too. And, if I can introduce a family recipe that someone might at first think is weird and change that into a yum…then I can safely say I have done the recipe and my mother proud.
Tomato Soup Cake
9-inch square cake or loaf
- 2 cups sifted all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup room temperature unsalted butter
- 1 cup sugar
- 1 can condensed cream of tomato soup
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/4 cup chopped dried apricot
- 1/4 cup chopped dried dates
- Whisk together sifted flour, baking soda, cinnamon, nutmeg, ground cloves & salt.
- Beat the butter and sugar in a separate bowl until light and fluffy.
- On low speed, blend flour mixture into the butter and sugar in 3 parts alternating with the tomato soup until smooth.
- Fold in fruits and nuts.
- Batter will be thick, scrape it into your pan and smooth the top. Bake in a preheated oven set at 350 degrees for 45 minutes or until an inserted toothpick comes out clean. Let cake cool in pan on a cake rack.
- Dust with confectioners sugar or frost with a cream cheese frosting.
Jenn – I’m Cookin’ in my Kitchen