Yesterday Jenni asked me if I’d be willing to share my Nana’s recipe for Tomato Soup cake. I said, “Why yes Jenni. I’d be happy to!”
And since I’m always good for my word… here it is!
Nana’s Tomato Soup Cake
Sift two cups plain white flour with
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon of nutmeg
1/8 teaspoon ground cloves
1 teaspoon baking soda
In a separate bowl cream until soft 1/2 cup butter
Gradually stir in 1 cup sugar and cream the two together.
Stir the flour mixture in three parts into the sugar mixture, alternating with
10 and ½ ounce can tomato soup
and stir until smooth after each addition.
Finally, fold in 1 cup raisins
and 1 cup walnuts chopped
Bake in loaf pan at 350 degrees for 45-50 minutes in the center of the oven.
When thoroughly cooled, cover top of loaf with cream cheese frosting.
Beat 4 ounce package of cold cream cheese with
2 tablespoons softened butter
1 teaspoon vanilla until combined.
Gradually add 1-1 1/2 cups sifted powdered sugar.
Continue to add powdered sugar until the consistency is right.
For the first time this year, I’ll be making up several extra batches of tomato soup cake to share with neighbors, church friends and probably the gals over at Mamie’s house. Wonder if they’ll even take a bite once they hear the name…
cuz let’s be honest: it really sounds quite disgusting.
But it’s not.
Oh my goodness, no.