Friday, January 4, 2013

Tomato Soup Cake

When you are looking for something a little different in a dessert you might want to try this recipe.  You can make it any time of year, but when you are trying to use up all of those tomatoes at the end of summer, you can make homemade tomato soup and make a dessert out of them.  Save this in your recipe file because I think you are going to really like it.  


2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup seedless raisins, coarsely chopped (Optional)
1/2 cup vegetable shortening
1 cup sugar
2 large eggs, well beaten
1 can (15 oz size) condensed tomato soup
1 cup walnuts

Cream Cheese Frosting

1 package (8 ounce size) cream cheese, room temperature
4 cups confectioners' sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract

Preheat oven to 375.

Sift flour, baking powder, baking soda & spices together in a medium sized bowl. Toss the raisins with 1/4 cup of the flour mixture. Cream the shortening in a large bowl. Add sugar gradually to the shortening, beating until light. Beat in the eggs, one at a time, until thoroughly mixed. Add the flour mixture alternately with the soup to the egg mixture. Stir until smooth. Fold in the raisins and or walnuts (save a little back to sprinkle on top of cake also).

Pour into 2 greased & floured 8" cake pans. Bake until toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Frosting: Beat cheese until soft in a large bowl. Beat in the sugar a little at a time. Beat in the melted butter & vanilla. Continue beating until very light in texture. Frost as usual and sprinkle walnuts on top when completely frosted.

Tomorrow the simplest pie you have ever made, but you will be proud to serve it.   

Try something new.  Be happy and may God bless you and yours.  

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