We Made the Campbell's Recipe for "Magic Tomato Soup Cake" from 1950

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This tomato plant soup block has to be i of the more unusual recipes nosotros've come across!

I think vintage desserts like this tomato soup cake are a fascinating snapshot of the by. Decades before recipes could go viral on TikTok, they were discovered the old-fashioned mode: past dwelling cooks who clipped recipes from the newspaper or a magazine to share with friends and neighbors.

This retro recipe first appeared in customs cookbooks in the 1920s. It didn't take Campbell's Soup long to see that the block was popular, so they began promoting the recipe in ads for love apple soup. This tomato soup cake connected to grow in popularity over the decades and saw its superlative effectually the 1950s. I decided to requite this retro recipe a try!

Why Does This Cake Apply Love apple Soup?

During the Great Depression and Earth War II, home cooks had to observe ways to brand rationed ingredients final longer. Ingredients like oil, mayonnaise and tomato soup were used in place of butter, milk and eggs to create moist and flavorful cakes. (This wacky block is brand without butter, milk or eggs!)

How to Make Magic Lycopersicon esculentum Soup Block

I based my block on this vintage recipe. It calls for a loaf pan, merely a loaf merely doesn't feel like cake, so I used an 8″ square block pan instead. The recipe makes 9 servings.

Ingredients

• ii cups cake flour
• ane-one/2 teaspoons cinnamon
• 1 teaspoon baking soda
• one/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking pulverization
• one/four teaspoon table salt
• ane/four cup unsalted butter, softened
• i cup granulated saccharide
• i egg
• 1 10.75-ounce tin of tomato soup
• Optional: one/iii cup raisins and ane/3 cup chopped nuts

Tools You'll Need

Directions

Footstep ane: Sift the dry ingredients

Preheat the oven to 350°F. Spray the bottom and sides of your cake pan with nonstick spray.

Pour the cake flour, cinnamon, baking soda, nutmeg, cloves, blistering pulverization and salt into a large bowl. Sift the ingredients together iii times. (We love this mannerly management from the original recipe, and sifting does ensure that everything is blended and smooth. This is how to sift if you don't have a sifter.)

Step 2: Blend the butter, saccharide and egg

Place the softened butter and sugar in a mixing bowl. Blend them together on medium-high speed for 2-3 minutes, scraping downward the sides in one case. Add in the egg. Blend the mixture for about 5 minutes on medium-loftier speed until it's light in color with lots of air incorporated.

Step 3: Add together the dry out mixture and the soup

Pour most half of the dry mixture into the basin and run the mixer on low speed for just a few seconds. Then cascade in the whole can of tomato soup and run the mixer for a few seconds more.

Pour in the remaining dry ingredients and blend at depression speed just until all of the dry out ingredients are mixed in.

Step 4: Time to bake

Pour the batter into the prepared cake pan. Use a condom spatula to spread it into the corners and even out the top. Place the pan in your hot oven, and bake the block for 35-40 minutes. A toothpick inserted in the centre should come up out with just a crumb or two. Place the pan on a cooling rack for 10 minutes.

Stride 5: Serve

Nancy Mock for Taste of Habitation

Later on 10 minutes, carefully remove the cake from the pan. Allow information technology to cool completely. You tin can frost the cake if you lot want—I used a simple buttercream with a little cinnamon added in. A cream cheese frosting would too be a great choice, or the cake can also be simply dusted with confectioners' sugar.

Store leftover cake covered tightly at room temperature for up to five days.

Here's What I Thought

If yous like spice cake or an old-fashioned carrot cake, then yous'll definitely enjoy this i—and I did, besides! Lycopersicon esculentum soup really does keep the cake moist, and the blend of spices is lovely. The soup also gives the cake an interesting pinkish-orangish colour, which made it all the more intriguing when I dared my family unit to guess the mystery ingredient in this dessert. (They were stunned when I finally told them!) A layer of frosting is delicious on this cake, merely I besides institute that the slices tasted skillful plain. The cake would be tasty with raisins, golden raisins or chopped walnuts stirred into the batter.

Before I cut into the cake, I wondered, would I be able to gustation the tomato plant soup? And the reply is, a little! Although my family unit said they could only gustation the spice, I caught just the faintest flavor of tomato. It still tasted amazing, though.

The original recipe for this cake has no eggs and it definitely reflects the frugality of a Depression-era dessert. I tried this recipe equally written, and even though it turned out moist, information technology was too very heavy and dense. Plus there was a niggling likewise much clove for my gustatory modality. When I made a 2nd cake using the modified recipe to a higher place, with butter, an egg and a pinch of baking powder, the block turned out much lighter. The spices are more balanced as well.

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Source: https://www.tasteofhome.com/article/campbells-tomato-soup-cake/

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