Tomato Soup Cake may sound unconventional, but it has a fascinating history that dates back to the early 20th century. During the Great Depression, resources were scarce, and creativity in the kitchen was key. Tomato Soup Cake, also known as Mystery Cake, became popular as a way to make a delicious dessert using simple and affordable ingredients.
According to the Campbell Soup website, “The Tomato Soup Spice Cake first appeared in an undated cookbook from approximately the late 1920’s or early 1930’s, but our first official records begin in October 1940 with the development of a recipe called Steamed Fruit & Nut Pudding. It was a classic steamed pudding spiced with cinnamon, nutmeg and cloves, as well as the secret ingredient of Campbell’s Condensed Tomato soup.”
- DE LUXE PEANUT PIE
- Zucchini Bread by Bisquick
- Cooking Terms – The Ultimate Guide
- New Fashioned Old Fashioned Recipes
- Borden’s Eagle Brand 70 Magic Recipes
The tomato soup adds moisture and a unique flavor to the cake, creating a surprisingly tasty treat that has stood the test of time. Many vintage recipes for Tomato Soup Cake can be found, each with its own twist on this classic dessert. Whether you’re a fan of experimenting in the kitchen or just curious about historical recipes, Tomato Soup Cake is definitely worth a try. It’s a delightful reminder of how resourcefulness and ingenuity can lead to culinary delights.
Magic Tomato Soup Cake
Ingredients
2 tbs butter or margarine
1 cup sugar
2 cup sifted cake flour
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/4 tsp salt
1 can (10 oz) tomato soup
Directions
Sift flour; measure; resift 3 times with spices, salt.
Alternately add dry ingredients with soup-soda mixture.
Pour into greased loaf pan. (Size important; about 8-1/4 x 4-1/2 x 2-1/2).
Bake 50 to 60 minutes until cake tester comes out clean.
If you want to frost the cake, let it cool completely first. (Frosting calories not included in calorie count below.)