Tomato Soup Cake Recipe Yankee Magazine

Tomato Soup Cake has spicy taste

Instructions. Preheat the oven to 350° F. Lightly grease and flour a 9-inch square cake pan. Mix together the egg, oil, and sugar until the sugar is fully incorporated. Stir in the canned tomato.

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In a large mixing bowl, beat together butter, sugar, egg, cinnamon, and cloves. Add in tomato soup mixture and beat well. Add in self rising flour and beat well. Stir in raisins. Spread batter into a well greased Bundt pan. Bake at 325 for 45 minutes or until a cake tester comes out clean.

Tomato Soup Cake Heirloom Recipes

Pour the batter over the coconut. Spread the batter evenly then bake at 350°F for 45 minutes. Once baked, let cool in the pan on a wire rack for 5 minutes. Invert the partially cooled cake onto a platter and leave the pan on top of the cake for several minutes. Remove pan and let cool.

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The history of this sweet and savory dessert can be traced back to the Great Depression and World War II when many families were struck with financial adversity. While the true inventor of tomato soup cake remains unclear, it was during this time that the Campbell's Soup Company decided to take advantage of one of its bestselling products.

Tomato Soup Cake Recipe Yankee Magazine

Preheat oven to 350F and grease a 9x13" pan with cooking spray or butter. In the bowl of a stand mixer, prepare cake batter by combining butter and sugar. Mix on medium-high speed until creamy. Add eggs, one at a time, mixing after each addition until just combined, followed by vanilla extract.

Tomato Soup Cake

Add powdered sugar, vanilla, and salt: With mixer on low, gradually add powdered sugar. Increase speed to medium-high, and beat until pale and fluffy, 30 seconds to 1 minute. Add vanilla and salt, and beat on low speed until just incorporated, about 30 seconds.

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Instructions. Preheat oven to 350 F. Cream butter & sugar well. Sift flour; measure; resift 3 times with spices, salt. Alternately add dry ingredients with soup-soda mixture. Pour into greased loaf pan. (Size important; about 8-1/4 x 4-1/2 x 2-1/2). Bake 50 to 60 minutes until cake tester comes out clean. If you want to frost the cake, let it.

Tomato Soup Cake The English Kitchen

Preheat the oven to 350º Fahrenheit. In the bowl of a stand mixer with the beater blade (or a large bowl with an electric mixer) cream together the butter and the sugar. Add in the eggs and mix well. Add in the flour, baking soda, baking powder and spices. Mix well. Lastly, add in the soup, walnuts and raisins.

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Preparation. Preheat oven to 350º F and lightly grease an 8x8-inch baking dish with butter or non-stick spray. In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, baking powder and salt until combined. In a small bowl or in the soup can, stir baking soda into tomato soup and set aside.

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Add sifted dry ingredients and tomato soup alternately in small amounts, beating thoroughly after each addition. Stir in nuts and raisins. Pour into small greased tube pan or loaf pan and bake in moderate oven (350°F) 50 to 60 minutes.

Tomato Soup Cake Smaller Version Just A Pinch Recipes

Lightly grease and flour 2 (8 or 9-inch) round cake pans. Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Pour the batter into the pans. Bake for 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans on wire racks for 10 minutes.

Tomato Soup Cake The English Kitchen

Step 1: Sift the dry ingredients. Preheat the oven to 350°F. Spray the bottom and sides of your cake pan with nonstick spray. Pour the cake flour, cinnamon, baking soda, nutmeg, cloves, baking powder and salt into a large bowl. Sift the ingredients together three times.

Tomato Soup Cake Recipe Yankee Magazine

For cake: In a large bowl, whisk together flour and pie spice. In another large bowl, beat soup, sugars, shortening, eggs, and milk with a mixer at medium-low speed until fully combined. Add flour mixture, beating on low speed just until combined. Fold in raisins, if using. Pour batter into prepared pan. Bake until a wooden pick inserted in.

Tomato Soup Cake, Part 2 History in the Kitchen

This tomato soup spice cake recipe is super easy, with no prep time. Pour a box of spice cake mix into a large bowl, and add 1/2 cup water, two large eggs and a can of tomato soup. Add allspice or.

Tomato Soup Cake! No sugar added, glutenfree, vegan option YouTube

Instructions. Preheat oven to 350℉. Grease 9-inch square cake pan and set aside. With a mixer, cream shorteningand sugar. In a separate bowl, stir the baking soda into the tomato soup. Add the tomato soup mixture to the creamed mixture and blend with the mixer.

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According to official Campbell Soup Company records, the first company-developed tomato soup cake recipe came out in 1940 as a British-style steamed pudding. (A brief timeline: Campbell's Tomato Soup itself was introduced to the public in 1897, but the Campbell's test kitchens didn't officially open until 1941.