Tomato Soup Cake Recipe History

October 08, 2021

It is not only the soup that has a long history, the cake recipe has had its share of fame in it’s 90 years of existence. It’s a recipe you’ve probably used before.

The Enduring Allure of Tomato Soup Cake Tomato soup cake

Easy tomato soup spice cake by campbell's.

Tomato soup cake recipe history. Cream butter and sugars on high speed with an electric mixer until light and fluffy. Preheat the oven to 350°f. The tomato soup actually replaces the liquid (milk) normally used when making a butter cake.

The cake is a moist spice cake with lots of color and texture from the tomato soup, raisins, and chopped nuts. It seems an innovative home economist, working for campbell's soup, came up with a recipe in the mid 1920s for adding tomato soup to a cake batter. In her book she writes “this is a pleasant cake, which keeps well and puzzles people.

Intrigued by this retro recipe, i tested out the campbell's cake in my own kitchen. It didn’t take long for campbell’s soup to develop its own version and to start using it to promote their own goods. The first known recipes for tomato soup cake started appearing in community cookbooks in the 1920s, often dubbed as mystery cake because of their clever secret ingredient.

Pour batter into prepared pan, and bake in oven for about 30. In the bowl of a stand mixer with the beater blade, cream together the butter and the sugar. Alternate additions of the flour mixture and the tomato soup mixture, beginning and ending with flour.

Cream all ingredients together until fluffy. 1 1/2 c confectioners’ sugar, sifted; Because of the cake's secret ingredient, it's also known as mystery cake.

Will frost 1 (8×4 inch) cake. Add in eggs and remaining tomato soup, then continue mixing. In a separate small bowl, whisk together condensed tomato soup and water until smooth.

First published in a recipe booklet by campbell’s, the cake was featured in the 1942 book, how to cook a wolf, by m.f.k. Frost with homemade or canned cream cheese frosting and your tomato soup cake is ready to serve. It’s from the same 1940 culinary arts institute’s 250 classic cake recipes cookbook that the cake recipe came from.

A simple spice cake (also known as “mystery cake”), the recipe called for a can of condensed tomato soup mixed into the batter and used hardly any butter or eggs. Mix together the egg, oil, and sugar until. Combine a box of spice cake mix with a can of campbell's tomato soup, eggs and water and bake at 350 f for 25 minutes.

Campbell’s tomato soup itself was introduced to the public in 1897, but the campbell’s. The last addition of the cake is to add the soup, raisins and walnuts. Whisk tomato foam mixture into wet ingredients, and whisk together thoroughly.

And the tomato soup, along with the ground. In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, baking powder. Mix in eggs, one at a time, and scrape down the sides of the bowl.

Combine a box of spice cake mix with a can of campbell's tomato soup, eggs and water and bake at 350 f for 25 minutes. You can find the cake recipe here. Combine brown sugar, butter, and half of the tomato soup.

This tomato soup cake probably dates back to the 1930s. Lightly grease and flour a 9˝ square cake pan, or line with parchment and grease the parchment. Don't worry, the cake doesn't have a tomato flavor, it just adds sweetness and makes the cake wonderfully moist.

Combine wet ingredients into dry ingredients, then fold in nuts.

Pin by Melissa on Finnish Recipes Food, Finnish recipes