Tomato Soup Cake
In the symphony of flavors found in this Tomato Soup Cake each ingredient comes together to create a melody that balances the sweet elements. This cake challenges notions by combining the warmth of cinnamon, nutmeg, allspice and cloves, with the unexpected tanginess of tomato soup. The result is a moist and dense texture that tells stories of baking techniques from years gone by. Topped with a frosting that gracefully covers its crumb this cake showcases how ordinary pantry staples can be transformed into a remarkable dessert that will leave lasting memories even after every last bite has been enjoyed.
20 Servings
Ingredients
Cake:
- 2 c sifted flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1/2 tsp cloves
- 1 1/2 tbsp baking powder
- 1 1/3 c sugar
- 1/2 c butter
- 1 can tomato soup
- 2 eggs
- 1/4 c milk
Frosting:
- 1/2 c butter
- 1/2 c brown sugar
- 1 1/2 c sifted powdered sugar
- 4-6 tbsp milk
- 2 tsp vanilla extract
Instructions
Cake Recipe:
- Preheat your oven to 325°F (163°C). Flour a baking pan measuring 9x13 inches or a bundt pan.
- In a bowl combine 2 cups of flour, 1 1/2 tablespoons of baking powder and the following spices; cinnamon (1 teaspoon), nutmeg (1 teaspoon), allspice (1 teaspoon) and cloves (1/2 teaspoon). Sift these ingredients into a large bowl.
- In a bowl cream together 1/2 cup of butter and 1 1/3 cups of sugar until the mixture becomes light and fluffy.
- Beat in the eggs one, at a time then add the can of tomato soup and 1/4 cup of milk to the mixture. Stir until combined.
- Gradually add the ingredients to the mixture and mix until just blended.
- Pour the batter into the pan. Bake for approximately 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15 minutes before removing it from the pan.
Frosting Recipe:
- In a saucepan, over medium heat melt together 1/2 cup of butter and 1/2 cup of sugar.
- Stir in sifted sugar (1 1/2 cups) and gradually add milk (4 to 6 tablespoons) while adjusting its quantity based on your desired consistency.
- Remove from heat then mix in vanilla extract (2 teaspoons).
- Drizzle the frosting onto the cake that has cooled down allowing it to cascade, along the edges.
- Cut a slice. Savor your Tomato Soup Cake!
Notes
For those who dance in the gluten-free realm, fear not, for this Tomato Soup Cake waltzes gracefully into your world with a few simple swaps. Replace the traditional flour with your favorite gluten-free all-purpose blend – one that mimics the heft and texture of its wheat-based cousin. Just ensure it’s a cup-for-cup substitution to keep the alchemy of our ingredients in perfect balance. Also, double-check that your baking powder is gluten-free, as some brands can be sneaky with additives. Finally, scrutinize that can of tomato soup; not all are created gluten-free.