Monday, January 26, 2015

Mom's Tomato Soup Cake

More often than not, when I mention tomato soup cake to anyone outside my family it elicits  grimaces, groans and turned-up noses. What these people don't realize is that tomato soup cake tastes nothing like tomato soup. I don't care for tomato soup, and yet I love tomato soup cake! So, what's all the hubbub, bub? Tomato soup cake is a spice cake which is baked in a loaf pan, and sliced like a bread. Sort of the same idea as banana bread. Although this recipe calls for nuts and raisins, we never had any need to use nuts, raisins, chocolate chips, or chocolate frosting, even though I have heard of many who do.We ate it, slathered in butter, for breakfast, dessert, or as a snack. The lack of nuts, fruits or chocolate products means it is cheap enough to make all the time, and it's mmm mmm good!

1/2 c butter or shortening (if using butter, soften)
1 c sugar
1 egg, well beaten
1 tsp baking soda
1 10 oz can condensed tomato soup
1 3/4 c all purpose flour
1/8 tsp salt
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 c. chopped nuts
1/2 c raisins

Cream butter and sugar together with a pastry blender or mixer until smooth.
Add egg and mix well.
Dissolve soda into soup and add to sugar mixture. This part is really fun for kids to take part in, as the soup will foam up and overflow as you mix it. Mom always made sure that the kids were present for this event!
Add flour, salt and spices and fold to incorporate. If you are using nuts or raisins, add them as well and fold gently.

Grease and flour two loaf pans. The easiest way I have found to achieve this is to use a paper towel with a daub of shortening on it to grease the pan thoroughly, then add a bit of flour. Swirl and tap the pan with the palm of your hand over the top of your trash can until the entire greased-up pan has a light coating of flour.
Bake in a 350 degree, pre-heated oven for thirty minutes, or until a toothpick inserted into the center comes out clean. Allow to cool and set before removing from the pan, and allow to cool completely before slicing.