The recipe

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.

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14 Responses to The recipe

  1. 1
    Sally says:

    Does “r” mean “round?”

    - Sally

    • Diane Shiffer says:

      Sally, that symbol is the numeral one in my oh-so-pretty-but-apparently-not-very-legible font :P
      Sorry for the confusion!

  2. 2
    Becky F says:

    it actually sounds good (except for the raisins, yuck!) and can I say I love your Apron? what a sweet color : ) I want to make one for myself in the new year. I got a lovely pattern and now I just need fabric and time.

  3. 3
    Terri T says:

    I think it sounds good (except for the raisins and walnuts…sorry) I bet people will love it though because you will “present” it in such a wonderful way.

  4. 4
    Jenni says:

    Thank you for sharing:) I am looking forward to trying it!!!

  5. 5
    Lady Anne says:

    Gosh – how can you make tomato soup cake without raisins or nuts? Try pecans or golden raisins. I feel about raisins and nuts the way I feel about butter and cream – whatever it is you’re making, one of those four ingredients will make it better!

    Tomato soup cake was Quite The Thing when I was in high school. What was the other Big Deal – Shrimp Wiggle or something? We’re vegetarians, so I’ve never had it, but I think even if I ate meat, if it was still wiggling, I’d pass on it!

    My mom used to make a chilled salad with canned tomatoes and raspberry gelatin. Drain the juice and use that as part of the liquid, then pour the enite business into a square pan and chill. It would serve nine nicely as a first course, and although people often asked what was in it, she never, never told anyone!

    • Diane Shiffer says:

      Totes agree with you on the raisins and nuts…. they’re the yummy bits! And you know what? I think I remember my mom mentioning shrimp wiggle! but as for that tomato-raspberry thing… I think I’ll pass ;)

      Have a wonderful holiday dear♥

  6. 6
    Lyzz H says:

    This is oh so very exciting! Thank you so much for sharing your recipe!

  7. 7
    Jenni says:

    Thank you so much for the recipe! Everyone LOVED the cake and I even had a few people asked for the recipe. It was a definate hit!!!

  8. 8
    Jennifer says:

    Diane, how wonderful to have the recipe, here! Thank you! I love your voice on these pages. Bless you! I pray you and your family had a wonderful Christmas!

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