Thursday, October 22, 2009


Well, I just could not resist this one. Today's Forgotten Recipe is Tomato Soup Cake. This recipe came from a 1935 advertising booklet titled "Successful Baking" by Martha Lee Anderson. It is printed by Church & Dwight Co., Inc. which was established in 1846. Wow! That was before the Civil War. This booklet features recipes using Arm and Hammer or Cow Brand Baking Soda. I vaguely remember this cake when I was a little girl.

Tomato Soup Cake

2 cups sifted flour

1 1/2 tsp. Arm & Hammer or Cow Brand Baking Soda

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 cup butter

1 cup sugar

1 egg, well beaten

1 cup raisins, cut once

1 can tomato soup

Sift flour once, measure, add baking soda, salt and spices and sift together three times. Work butter with spoon until creamy. Add sugar gradually and beat after each addition until light and fluffy. Add egg; blend well. Add raisins. Add flour alternately with tomato soup, a small amount at a time, beating until smooth after each addition. Turn into two greased 8" layer pans and bake in moderate oven (350 degrees) 40 minutes. Frost with Boiled Frosting flavored with orange and almond.

Boiled Frosting

1 cup sugar

1/2 cup water

2 egg whites, stiffly beaten

1/2 tsp. vanilla

Cook sugar and water together stirring only until sugar has dissolved. Continue cooking until syrup spins a thread when dropped from the tip of a spoon. (238 degrees). Remove from fire. When syrup stops bubbling, pour in thin stream over egg whites, beating constantly. Continue beating until frosting stands in peaks. Add vanilla.

I know that tomato soup as a cake ingredient is a little strange, but remember that tomatoes are a fruit.


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