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Tomato Soup Cake - here it is

leaf_lady's picture

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This is an "old family recipe," that I still make sometimes. A friend of mine has never been able to get it to come out well, and we have never been able to figure out why. I have never had any problems with it. I also have a recipe for "Tomato Spice Cookies," if anybody is interested.

Tomato soup Cake
*1 C sugar
*2 Tbls shortening
*1 tsp cinnamon
*1 tsp ground cloves
*1/2 tsp nutmeg
*1 tsp soda
*1 tsp baking powder
*1/4 tsp salt
*1 can tomato soup
*2 C cake flour
*1 C raisins
*1/2 C chopped nuts (pecans are best)

Cream shortening & sugar together. Add tomato soup, then flour, cinnamon, nutmeg, cloves, salt, soda & baking powder. Mix well. Add nuts & raisins & mix in (these mix easier if you flour them a little first). Bake in square 8 in. pan lined with greased wax paper about 45 - 50 min. in 375 degree preheated oven.

Frosting
*1 pkg cream cheese
*2 Tbls powdered sugar
*1 Tbls melted butter
Mix together, then add
*2 more Tbls Powdered sugar
*1 tsp vanilla

Mix well & frost cake when it cools

Cleaver's picture

(post #25630, reply #1 of 18)

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Don't get me wrong, but I personally tend to stay away from recipes that call for a can of soup. My mom used to dump a can of soup on chicken, or ground beef, or tough 'ol steak and call it "moms famous....". Was anybody elses mom a "can-of-soup-a-day" freak?

Thanks for the memories anyways, leaf lady!

Adele_'s picture

(post #25630, reply #2 of 18)

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For a couple of years my mom has 'gloated' over how well her 'homemade' onion soup was- Dad & bro loved it. Well, I went home two years ago for a vacation & mom ended up in the hospital & I cooked.

I made, you guessed, it Onion Soup from scratch. Dad came back from visiting her & was overwhelmed with the smells coming from the kitchen. This soup was made in a huge stock pot & was to last at least a couple of days - it never lasted the night-(greatest compliment of all!)

Told mom about it & she finally confessed- She had been putting onion slices in LIPTON ONION SOUP & was adding bouillion to make up space. Now, of course, she has to make if like I do!!

I had to make it again the day before I left.

(By the way, I have made the tomato soup cake, just because it sounded so weird & it went over realy well- more like a spice cake.)

dixie_'s picture

(post #25630, reply #3 of 18)

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Nope, my Mom was the dehydrated onion soup Mom! Any cut of meat was coated with the stuff, wrapped in aluminum foil and
b "You couldn't fail"

Sandra_'s picture

(post #25630, reply #4 of 18)

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Except for Campbell's chicken noodle soup when we were sick, and cream of mushroom soup poured on (overcooked) steaks, my mother shied away from canned soups. She did, however, make chocolate cake with mayonnaise -- may just be nostalgia, but I remember it fondly. My grandmother -- now *there* was an inventive cook. she used to bake "appleless apple pie", made with Ritz crackers. (I couldn't invent this, I promise. I also promise to not share the recipe should it ever come my way. My theory is that Darwin's Law applies to cooking, and this Depression-era recipe has passed into well-deserved extinction.)

Sandra_'s picture

(post #25630, reply #5 of 18)

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Whoops, I just had a flashback -- to high school Home Ec classes, when our teacher, in search of meat-free Friday fare for all us good Catholic schoolgirls, had us make creamed-corn soup (ugh!) and, most memorably, peanut butter soup (double ugh!) Of course nobody in 1963 had ever heard of spices, peppers, garlic, or satay, or anything else that might have had a chance of redeeming either of these culinary atrocities.

Kevin_from_Colorado's picture

(post #25630, reply #6 of 18)

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Well, technically tomatoes ARE classified as a fruit, NOT a vegetable, so thinking of it in those terms it doesn't seem so weird. Yes, I made this once about 20 years ago, after a lady friend made it for me and it is like a spice cake (ours didn't have nuts, just the raisins) and YES, it is OK, really. If you have never made it, you ought to try it once, just for fun.

Now, let's really journey out to the outer edges of culinary sanity. This is a recipe that is in a cook book put together in the early 70's of recipes by school lunchroom ladies. (My mom worked in a school lunchroom and I think she bought this book out of courtesy to the seller, becuase she barely even glanced at it. I however, kept it because it's got some wacky weirdos, good for a laugh).

This makes the tomato soup cake seem positively tame.

NO, I never made this, and YES, this is a REAL RECIPE, I AM NOT MAKING THIS UP!

BEETNIK CAKE (yes, that's its real name!)

2 c. + 1 Tbsp. flour

2 c. sugar

1-1/2 tsp. salt

1-1/2 tsp. soda

1/4 c. cocoa

Sift together. Add:

1 pint pureed beets

1-1/4 c. salad oil

3 eggs

1 tsp. vanilla

Mix thouroghly. Pour into greased and floured pans. Bake at 350 degrees F for 25 min.

As my 30-year old niece would say..."SCARY!"

Sparse directions, I know. My thought was...is the pint of pureed beets drained, or pureed with the liquid??? Who knows! Guess you'll have to make it and find out!!

Jean_'s picture

(post #25630, reply #7 of 18)

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I dare you to try it with pickledbeets!!!!!

Rebecca's picture

(post #25630, reply #8 of 18)

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My mom made liberal use of cream of mushroom soup - you should all read "Perfection Salad" (L. Shapiro). Lemme know how you liked it! On the other side of the culinary coin, my mother did cook a nice roast beef, she was queen of fried potatoes, and made us tacos in the '60's before anyone ever ate Mexican food of any kind (she fried up the corn torillas in hot oil - hot & fresh - fabulous!).

Chiffonade_'s picture

(post #25630, reply #9 of 18)

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Thanks for the caveat ("I have never made this"). I am so curious, I think I will try it. I have always wondered whether using pureed beets can create a similar cake to the food-coloring-riddled "Red Velvet Cake." I'd be much more willing to try this beet version.

Boiling the beets will leach out so much of the color, I will roast them creating a sweet full-color version. Will let you know how it turns out.

Kevin_from_Colorado's picture

(post #25630, reply #10 of 18)

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OK, Chiffonade! That should be interesting! Please let us know how it turns out!

Frankly, I'm not too crazy about beets (my dad would always boil them, since them thinly, and add lots of vinegar and chopped raw onions, and maybe salt and pepper. After this sat in the refrigerator a day or two it could walk out of the refrigerator and serve itself. Sorry, but after one taste, I had enough (of that recipe anyway) to last me the rest of my life.

BTW, I do have a cookbook that has a recipe for baked beets, with the comment: "Baked beets are mellower, sweeter, nuttier than the boiled".

There is one caution I should make about the recipe...the recipes were compiled from ladies who lived on Colorado's "western slope" (specifically, this recipe came from "Craig, Colorado".) So, there is definitely a "high altitude" factor involved. It might have to be tweaked down to give better results at sea level. OTOH, I do remember you mentioning once, in a post that you moved to Colorado, so perhaps you are in a high altitude.

Is it appropriate to wish you best of luck with the recipe, or do I say something along the lines as they do in the theatre-"break a leg?"

Jean_'s picture

(post #25630, reply #11 of 18)

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What a brave thing to do, but how much do you want to bet that they used canned beets in the original recipe?

mangia!'s picture

(post #25630, reply #12 of 18)

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That "walk out of the refrigerator & serve itself" line CRACKED ME UP!!

Chiffonade_'s picture

(post #25630, reply #13 of 18)

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Well, I made the Beetnik cake...here are my results...

I did revise my original plan and bought canned beets. I did this because I wanted to have some of the canned juice to add to my pint (if needed). I put the drained beets from the cans directly to the food processor and pureed them till nearly liquid.

I baked it in a tube pan, so increased baking time to one hour. I checked after 25 minutes (prescribed baking time for 2 pans), added 20 minutes (it obviously needed at least that much more time), again after 5 minutes, and left it in for another 10 = One Hour.

To release from the pan, slide a knife around the outer edge, around the tube, and UNDER the bottom of the cake.

My family had no clue it was made with beets and just thought it was a dark colored chocolate cake. It did not give off too much of an aroma while baking, but once removed from the pan, I got a lot of "mmmm's."

So go ahead and try it if you like - and the source for the recipe is dependable...at least according to this cake. Feel free to share other "wacky" recipes from these Ladies :)

Jean_'s picture

(post #25630, reply #14 of 18)

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Far out!! Brave girl!!

Chiffonade_'s picture

(post #25630, reply #15 of 18)

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Far out!! Computer
i genius!!

I can't even embed a link, let alone plant a picture!!

I am limited to the simplest of emoticons :)

(_)?

Jay's picture

(post #25630, reply #16 of 18)

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This may be a bit off topic, but, a while back "Leaf lady" (who started this topic) asked what a "La Cotta" was used for, nobody seemed to know, I was curious and checked altavista.com, but the only thing i found was someone else asking almost exactly the same question on another message board (and getting no answer at all). This morning while looking through Larousse Gastronomique, I found a picture of a "diable" which seems to be very nearly the same thing.
I don't want to copy the whole article (it is only two paragraphs, but I'm not that great of typist) basicly, it (a diable, can't really be sure about the La Cotta) is used for "cooking certain vegatables without adding water, e.g. potatoes, BEETROOT, chesnuts and onions"..."halfway through cooking, the diable is turned upside down" ... "It was originaly meant to be used when cooking on hot charcoal" ... "if placed directly onto an electric hotplate or gas ring, it is advsable to start off cooking very slowly over gentle heat"

Jay (Amourette is not my real name, but it seems most people here are using an alias)

leaf_lady's picture

(post #25630, reply #17 of 18)

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Thank you, thank you, thank you. I haven't looked up "diable" yet, but the description you gave of its use sounds about right for what this thing looks like. I suspect it is suppsed to be soaked in water before use, or those veggies would dry out awfully fast.

I am also glad to know that I am not the only one who has a (probably) diable that is mystified by it.

Jay's picture

(post #25630, reply #18 of 18)

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Actualy, the aricle I read said a diable is never washed because it is supposed to be dry. All I know is what I read, I have never used (or even seen one of these things)

Jay