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Canned Soup & Cake

November 1, 2019

 

 

Sylvia's Sweet Comfort: Tomato Spice Cake

2 cups cake flour*, sifted

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp cloves

1/2 tsp cinnamon 

1/2 tsp nutmeg

1/2 cup earth balance butter

1 cup sugar

2 eggs

1 can (about 11 fluid oz) condensed tomato soup

1 cup raisins (optional)

1/2 cup chopped walnuts (optional)

 

Preheat the over to 375. 

Grease two 8" cake pans.

In a large bowl, combine the dry ingredients. 

Using a stand mixer, cream together the butter and sugar. 

Add one egg at a time, mixing until fully incorporated.  

Begin adding the flour mixture and tomato soup, alternating between the two. 

Fold in the raisins and walnuts if using. 

Pour the batter into the prepared cake pans and bake for 30-35 minutes. 

Let the cakes cool for 5 minutes in the pans, then remove and finish cooling on wire racks. 

Cool completely before frosting. 

 

Like a carrot cake, cream cheese frosting is perfect

 

 

*If you don't have cake flour--or don't want to buy a box of it--you can make it! Measure out two cups of flour and for each cup, remove two Tbsp, replacing with corn starch. Sift the flour-cornstarch mixture at least twice to combine. 

For the past four years, I've been baking Sylvia Plath a birthday cake--her birthday is October 27. In 2018 I made a pink champagne cake; 2017 was a chocolate honeycomb cake; 2016 was the pink velvet strawberry cake. This year, I decided to make the cake that started it all: the tomato spice cake. 

 

The first time I made it I was a bit grossed out/confused; putting a can of condensed soup in a cake seemed extra strange. I was skeptical but pleasantly surprised with the first spice cake. I decided to make the tomato cake this year. I left the walnuts out so I could share with a friend with a nut allergy. While I think I ate the majority of the cake, I enjoyed sharing it with my office mates and husband in honor of Sylvia. 

 

 

 

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