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Tomato soup cake
This cake is very similar to a carrot cake. The warm spices help hide the “tomatoey” taste, often making it unnoticeable to people. Not only does the tomato soup provide the wet base and subtle sweetness to the cake, but the acidity of the tomatoes also reacts with the baking soda to create the rising agent for the cake. Baking - doesn’t just taste good, it's educational too!
YIELDS
5
TO
6
Ingredients
- 2 tablespoons butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg (fresh is preferable)
- 1/4 teaspoon salt
- 1 10.75oz can condensed tomato soup
- 1 teaspoon baking soda
Directions
- Preheat your oven to 350°F degrees. Grease a 9x 5inch loaf pan
- Cream together the butter and sugar until crumbly
- In a separate bowl, combine the flour, cloves, cinnamon, nutmeg and salt
- In a jug mix together the tomato soup and the baking soda
- Working quickly, alternate adding the flour mixture and the soup mixture into the creamed butter mixture mixing between additions. Mix until just combined
- Turn into the prepared loaf pan and bake for 45 to 55 minutes, or until a skewer comes out clean when tested. Remove from the oven and cool for a further 10 minutes in the pan before transferring to a wire rack to cool completely
- Slice and serve. Enjoy!
