Updated: Jun 13
Inspired by The Connecticut Cook Book
This was a fun cake to make because it challenged me. The original recipe called for a “can” of tomato soup. No actual measurement, just a can. So, for my first try, I used a 14-ounce can of tomato soup. The result was a very dense cake — almost raw in the middle — and I baked it for almost an hour. The taste wasn’t so wonderful; it was like eating a sweet tomato soup.
So, for my second attempt, I decided to only use 1/2 cup of the tomato soup. The taste was better, but the texture was all wrong. My final attempt worked, and here’s the recipe below. Now, let’s discuss taste. The general opinion in my house was that it didn’t taste bad, but I really can’t say anyone loved it either. The tomato taste is prominent; it’s as if you are eating sweet biscuits with stewed tomatoes. I added the fruit sauce on top, which gave the cake a bit of texture. For me, this cake starts great conversations.
1 cup sugar
1/2 cup butter, at room temperature
3/4 cup cream of tomato soup
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon allspice
For the berry sauce:
1 small container raspberries
1 small container blackberries
2 tablespoons water
2 tablespoons granulated sugar
Yields: 1- 9 inch round cake
Prep Time: 20 minutes
Cook Time: 20 minutes
Preheat oven to 350°F.
Pour the tomato soup in a bowl and add the baking soda. Mix and set aside while you prepare the batter.
In a separate bowl, sift the flour with the spices.
In a stand mixer, cream the butter with the sugar. Add the egg. Then, add the flour mixture. Once incorporated, add the tomato soup mixture. Place the batter in a greased 8-inch round pan. Bale for 30-35 minutes.
While the cake is baking, place the fruit in a pan. Add the water and sugar. Simmer on low heat for 7-8 minutes, just until it’s cooked through. Don’t over cook.
Once the cake is cooked, cool on a wire rack for 20 minutes. Top with the berry sauce and whipped cream.