Has anyone ever heard of this? Does anyone know the origins or have a recipe?
Thanks,
Kirsten

I've heard of it but don't have the recipes.

I have a WWII recipe from my friend Mona's mother, who is now 91:


Cream together:
1/2 c Crisco
1 cup sugar

Dissolve 1/2 tsp baking soda into 1 can condensed tomato soup (This is messy- I do it in a small bowl, because it grows)

Mix together dry ingredients:

1 3/4 c flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg.

Mix everything together, add in chopped nuts and or raisins as desired.

I bake this in a well greased tube pan one hour at 350.

It's excellent! It was designed when butter, eggs and milk were in short supply.

When I was about 12 or 13, my aunt made this and my mother and I have been making it ever since. It is a gingerbread type cake and delicious. Does not taste like tomatoes. I do not know the history.

I love these old recipes from WWII era.

Thanks for the recipe and the history...
I had thought this is what this might be for, when there were rations.
How clever!!!
I want to make one of these and will let you all know how it turns out...
Kirsten

http://tastykitchen.com/recipes/dess...eese-frosting/
I had forgotten about this cake, but found a recipe that will work.
Dodee

I see someone already came up with the recipie. This was a family favorite when I was a little girl. My mother "hid" the tomato soup can until we were hooked on it! :roll:

She made it in a tube pan and used cream cheese frosting. AHHHHHHHHHHHHHHHHHHHHHH

this is my hubby's favorite cake in the world--his mom used to make it for him during WW2. it never cools off enough to get frosting, here--he just dives in when it's fresh out of the oven. it makes the whole house smell like heaven!

My mother made this in the 40's and 50's. It was wonderful. I'm going to try it with slenda for my husband who is diabetic. As a child it was one of my favorites.