You would never guess that a can of tomato soup is the secret ingredient in this retro cake! A recipe that has been around for decades, this tomato soup cake recipe with cream cheese icing is so simple yet a total crowd favourite.
Tomato Soup Cake
INGREDIENTS
METHOD
1 (10.75 ounce) can condensed tomato soup 1 tsp baking soda 1 C white sugar 1 egg 1/3 C butter
Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish or bundt pan.
1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground cloves 1 1/2 C self-rising flour 1 C raisins
Bake at 325 degrees F (165 degrees C) for one hour, or until done. Cool the cake, and top with cream cheese icing (recipe below).
CREAM CHEESE ICING
METHOD
INGREDIENTS
To make the frosting, beat the cream cheese until smooth and light. Add the butter and beat into the cream cheese. Add two cups of the confectioners’ sugar and beat until combined. Continue to add confectioners’ sugar until you have your desired consistency. Beat in the cinnamon.
8 oz cream cheese, at room temperature 1/2 C unsalted butter, at room temperature 2 to 3 C sifted confectioners’ sugar 1/4 tsp ground cinnamon
Spread the frosting on top of the cooled cake. Cut into slices to serve.
FALL 2018 www.pei-living.ca
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