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August 12, 2011
Tomato Soup Cake
Traditional Cakes & Pies
Prep time:
10 minutesbaking time:
55 to 60 minutes“I brought this recipe to Grandma from a Girl Scout troop meeting. She didn't think it would be tasty, but it was!”
Ingredients
Serves 8
- 1 cup granulated sugar
- 2 tablespoons butter, softened, divided
- 1 large egg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 (10 3/4-ounce) can tomato soup
- 1 teaspoon baking soda
- 1 3/4 cups sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1 cup confectioners' sugar
- 1 tablespoon hot water
Directions
1
Preheat the oven to 350ºF.
2
Combine the granulated sugar, 1 tablespoon butter, egg, cinnamon and nutmeg in a large bowl. Beat with an electric mixer set at medium speed until blended.
3
Combine soup and baking soda in a small bowl and mix well. Add to sugar mixture and mix well.
4
Combine flour and baking powder in a small bowl and mix well.
5
Add flour mixture to soup mixture and mix well. Stir in raisins and pecans. Spoon into a nonstick 9 × 5-inch loaf pan.
6
Bake cake until a toothpick inserted in center comes out clean, about 55 to 60 minutes. Transfer to a wire rack to cool.
7
Combine the confectioners' sugar, remaining butter and hot water in a medium bowl. Beat until a spreadable consistency. Spread over top of cake.
Variations(0)
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Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma chose to bake Tomato Soup Cake in a loaf pan so that if she didn't get around to icing it, she could serve it in slices as a tea bread instead. She sometimes used a comparable pan size, such as a 13 × 9-inch baking pan or a 10-inch tube pan.
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