I love the flavour of this unusual cake. It’s made with tomato soup. I used a ready-made tomato soup powder for making the soup. It has to be really thick.
The addition of cinnamon and nutmeg together with walnuts and raisins make for a very rich and dense cake. The recipe calls for wholemeal flour and brown sugar, which makes it healthy and wholesome. The cake is so soft that it just melts in your mouth.
I made the soup on the previous day and left it overnight in the fridge, but you could also make it on the same day as the cake. Make sure that it’s not too hot while adding it to the butter. Or you could use a can of condensed tomato soup.
If you do make this cake, it would be fun not to tell your friends what the cake is made of until they have eaten it. I’m sure they will never guess that it’s made with tomato soup. It’s just the thing for unconventional foodies.
This recipe is from The Zodiac Cookbook by Rose Elliot.
PREP: 25 minutes COOK TIME: 11/2 hours
225 gms plain wholemeal flour
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
½ tsp salt
100 gms butter
175 gms brown sugar
1 tsp baking soda
300 gms condensed tomato soup
90 gms raisins
90 gms walnuts
Preheat the oven to 180 C.
Grease and line a 1 kg loaf tin with greased parchment paper.
Sift the flour, baking powder, cinnamon, nutmeg and salt. Set aside.
Place the butter and sugar together in a large mixing bowl and beat until the mixture is pale and creamy.
Add the baking soda to the tomato soup in a small pan and heat on a reduced flame, until the baking soda is dissolved. This mixture should just be warmed slightly. Add this to the creamed butter and sugar. Mix well. Fold in the flour mixture with the raisins and nuts. Turn the mixture into the prepared loaf tin and bake for 11/2 hours or until a skewer inserted in the centre comes out clean. (My oven took about 50 minutes only). Cool for 10-15 minutes and turn the cake out on to a wire rack to cool.