Uncover the delightful secret to this surprisingly simple yet utterly irresistible vintage dessert! This Tomato Soup Spice Cake Recipe with Cream Cheese Frosting, a culinary gem cherished for decades, promises a moist, richly spiced experience that consistently wows crowds. You’d never guess its hidden ingredient!
Who doesn’t adore an easy, crowd-pleasing dessert that brings smiles to every face? If you’re searching for more fuss-free indulgence, be sure to explore this fantastic Dump Cake Recipe or these delightful Cake Mix Cookies.
The Enduring Charm of Homemade Baking: A Cookbook Spotlight
Today, we’re delving into a cookbook that every home baker should have on their shelf. Baking, from the esteemed editors of Food52, is a true treasure trove, packed with 60 recipes designed for everyday enjoyment. The core philosophy of this book resonates deeply with me: why settle for store-bought when you can effortlessly create something delicious from scratch?
While my collection boasts many cookbooks filled with elaborate, show-stopping, or incredibly decadent desserts, “Baking” offers something different entirely. It specializes in what I affectionately call “Sunday night desserts” – those comforting, unfussy treats that might not win beauty contests but consistently deliver on flavor and warmth. These are the recipes you can whip up on a whim, often using ingredients you already have stashed in your pantry and fridge, transforming simple components into culinary magic.
The book strikes a perfect balance, presenting both familiar classics and intriguing twists. You’ll find beloved staples like Brown Sugar Shortbread alongside more adventurous options, such as Spiced Parsnip Cake, keeping your baking adventures fresh and exciting. And for those moments when a sweet craving isn’t on the menu, there’s even a dedicated chapter for savory delights, proving the book’s versatility. It’s an indispensable guide for anyone who believes that homemade is always best, providing accessible and satisfying recipes for every skill level and occasion.
Unveiling the Secret: The Fascinating History of Tomato Soup Spice Cake
The recipe that truly captured my attention from this collection was, without a doubt, the Tomato Soup Spice Cake with Cream Cheese Frosting. I can almost hear your thoughts: “Did she just say tomato soup and spice cake in the same sentence?” Yes, I did! It sounds unconventional, perhaps even a little wild, but trust me, this retro cake is a delightful surprise.
A Culinary Curiosity and Its Intriguing Origins
I first encountered the concept of a tomato soup cake a while ago, a quirky footnote in culinary history that always intrigued me, though I never had the chance to bake or taste one. So, when this particular recipe appeared in the Food52 “Baking” cookbook, it felt like destiny. I simply had to try it.
The cookbook attributes this charming recipe to former editor Marian Bull’s late grandmother, a lovely nod to its homemade heritage. Digging a little deeper, it becomes clear that this isn’t just one family’s secret; it’s a nostalgic recipe many grandmothers once baked. While pinpointing its exact genesis proves elusive, some culinary historians suggest that a version of this cake first appeared in cookbooks as early as the 1920s. However, it truly gained widespread popularity when Campbell’s Soup famously featured a recipe in their own cookbooks during the 1940s.
The inclusion of an unconventional ingredient like condensed tomato soup speaks volumes about the ingenuity of home bakers during times of economic hardship, such as the Great Depression and World War II. Ingredients were scarce, and creativity was paramount. The book even suggests a fascinating theory that the recipe might have been developed by Irish immigrants, who were adept at finding resourceful alternatives to traditional ingredients. This background transforms a simple cake into a testament to resilience and innovation, making it more than just a dessert; it’s a slice of history.
The Magic Behind the Flavor: Why Tomato Soup Works
Regardless of its precise origins, the ultimate test for any recipe lies in its flavor, right? And here’s where the magic happens: despite its peculiar secret ingredient, this cake tastes absolutely nothing like tomato soup. Not even a hint! Instead, you’re treated to a wonderfully rich, deeply moist, and fragrant spice cake. The condensed tomato soup acts as a brilliant emulsifier, contributing significant moisture and a subtle tang that enhances the complex spice profile – think cinnamon, allspice, and cloves – without leaving any discernible tomato flavor. It also lends a beautiful, appealing color to the finished cake.
Now, let’s talk about raisins. I know people have strong feelings about them – you either love them or you don’t. But in this particular cake, I wholeheartedly believe they are a fantastic addition. They contribute a lovely chewiness and a burst of natural sweetness that complements the warm spices beautifully. As a self-proclaimed raisin fan, I highly recommend including them. However, if you’re firmly in the anti-raisin camp, feel free to omit them or substitute with chopped walnuts or pecans for a different textural element. But whatever you decide about the raisins, please, do not skip the cream cheese frosting. It is an absolute, non-negotiable must-have for this cake. I elevated mine with a touch of cinnamon, and honestly, I might just be adding a pinch of cinnamon to every cream cheese frosting recipe from now on!
The original cookbook recipe suggests making this as a two-layer cake. However, my grandmother’s practical approach to baking always favored simplicity. I envisioned her making this cake in a straightforward 9×13-inch pan, topped with a generous, thick layer of frosting. I am so glad I followed that intuition! This cake truly shines in its simplicity, baking perfectly as a one-layer, one-dish wonder. It’s less fuss, less cleanup, and still delivers all the deliciousness.
This Tomato Soup Spice Cake recipe was an undeniable hit. Not a single one of my enthusiastic taste testers managed to guess that humble tomato soup was the secret ingredient. That’s the sign of a truly remarkable recipe! I’m eagerly looking forward to baking many more delightful treats from this exceptional cookbook.
Tips for Tomato Soup Spice Cake Success
Achieving the perfect Tomato Soup Spice Cake is surprisingly straightforward, but a few key tips can elevate your baking from good to extraordinary:
- Room Temperature Ingredients: Ensure your eggs, butter, and especially the cream cheese for the frosting are at room temperature. This allows them to cream together smoothly, creating a uniform batter and a perfectly luscious frosting.
- Don’t Overmix: After combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can develop the gluten in the flour, leading to a tough, dense cake. A smooth batter is the goal, but don’t beat it excessively.
- Test for Doneness: The best way to know if your cake is ready is by inserting a wooden skewer or toothpick into the center. If it comes out clean with no wet batter clinging to it, your cake is done. Avoid overbaking, as this can dry out the cake.
- Cool Completely: Resist the urge to frost a warm cake! The heat will melt your beautiful cream cheese frosting, leading to a runny mess. Allow the cake to cool completely on a wire rack before applying any frosting.
- Storage: Store your frosted Tomato Soup Spice Cake in an airtight container in the refrigerator due to the cream cheese frosting. It tastes fantastic chilled and can last for several days. Bring it to room temperature for about 30 minutes before serving for optimal flavor and texture.
Serving Suggestions and Variations
This classic spice cake is wonderful on its own, but here are some ideas to make it even more special:
- A Simple Dusting: For an elegant touch, dust the top of the frosted cake with a little extra ground cinnamon or nutmeg just before serving.
- Coffee or Tea Companion: This cake pairs beautifully with a hot cup of coffee, tea, or even a glass of milk, making it a perfect treat for an afternoon snack or after-dinner dessert.
- À La Mode: For a more indulgent experience, serve a slice slightly warmed with a scoop of vanilla bean ice cream or a dollop of whipped cream. The cool, creamy addition complements the warm spices wonderfully.
- Nutty Addition: If you’re a fan of nuts, consider folding 1/2 cup of finely chopped pecans or walnuts into the batter along with or instead of the raisins for added crunch and flavor.
- Citrus Zest: A teaspoon of orange or lemon zest added to the cake batter can brighten the spice flavors, adding another layer of complexity.
- Boozy Raisins: For an adult twist, soak your raisins in a tablespoon or two of rum or brandy for at least 30 minutes (or overnight) before adding them to the batter.
More Delectable Cake Recipes from Our Kitchen
If you loved this unique cake, you’ll be thrilled to explore more of our favorite cake recipes that are sure to impress:
- Tres Leches Cake
- Carrot Sheet Cake with Toasted Coconut
- Pistachio Pudding Cake
- Zucchini Cake with Cream Cheese Frosting
- Banana Cake with Cream Cheese Frosting
- Apple Cinnamon Cake with Cinnamon Whipped Cream
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Tomato Soup Spice Cake with Cream Cheese Frosting
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Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 10 3/4 oz can condensed tomato soup
- 1/2 cup unsalted butter melted
- 2 eggs
- 1/4 cup water
- 1 cup raisins
Cream Cheese Frosting
- 8 oz cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 2 to 3 cups sifted confectioners’ sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350ºF. Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, allspice, cinnamon and cloves. Add the soup, butter, eggs, and water and, using an electric mixer, beat until smooth. Fold in the raisins. Pour the batter into the prepared pan.
- Bake the cake until a tester inserted in the center comes out clean, 30-35 minutes. Let the cake cool completely.
- To make the frosting, beat the cream cheese until smooth and light. Add the butter and beat into the cream cheese. Add 2 cups of the confectioners’ sugar and beat until combined. Continue to add confectioners’ sugar until you have your desired consistency. Beat in the cinnamon.
- Spread the frosting on top of the cooled cake. Cut into slices to serve.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.