I immediately confess that I completely forgot to take a photo of this cake when it was finished but it looked good and it does taste really nice despite what you might think given the ingredients.
I think it’s good to keep experimenting with cooking and flavours as life gets boring if we eat the same things day in and day out. I had heard about a tomato soup cake so I thought, why not, let’s give it a go and see what it’s like.
Ingredients
2 cups of sugar
6 tablespoons of butter
2 eggs
1 tin of tomato soup
2 teaspoons of bicarbonate of soda
2 teaspoons of vanilla essence
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of cloves
2 cups of raisins/sultanas/currants (mix and match as to what you like best)
3 cups of plain flour
Method
- Cream together the sugar and butter.
- Add the eggs and mix thoroughly – if the mixture starts to split add a few spoons of your flour.
- Add the soup and mix well.
- Fold in the remaining dry ingredients.
- Fold in the fruit.
- Split the mixture into two loaf tins and bake at 180 deg c (fan oven) for about 45 minutes – until a skewer comes out clean. If the tops of the cakes start to colour too much then cover with foil while they bake.
- Once cooled the cakes can have a cream cheese topping. I used 2 cups of icing sugar, 1/2 teaspoon of milk and 90g of cream cheese.
I took these cakes to a family celebration and they were incredibly popular. It wasn’t until people had tasted them that I told them they were more than just a fruit cake. I tasted the cakes and can confirm that they don’t taste like tomato soup, if you didn’t know then you would never guess.
This is the mix – sorry there’s no picture of the cake but next time I make it I’ll take one!
emrothwell 