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Thread: Tomatoe Soup Cake...

  1. #1
    Super Member ScubaK's Avatar
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    Has anyone ever heard of this? Does anyone know the origins or have a recipe?
    Thanks,
    Kirsten

  2. #2
    Cyn
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    I've heard of it but don't have the recipes.

  3. #3
    a regular here hazeljane's Avatar
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    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.

  4. #4
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    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.

  5. #5
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    I love these old recipes from WWII era.

  6. #6
    Super Member ScubaK's Avatar
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    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

  7. #7
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    http://tastykitchen.com/recipes/dess...eese-frosting/
    I had forgotten about this cake, but found a recipe that will work.
    Dodee

  8. #8
    Super Member Arleners's Avatar
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    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

  9. #9
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    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!

  10. #10
    Member Janlee43's Avatar
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    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.

  11. #11
    Super Member quiltymom's Avatar
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    Campbells soup has a very good recipe my Aunt makes every Christmas

  12. #12
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    It was a family tradition in my Mom's family.They alway put a cram cheese frosting on it except when they sent it to my uncle in the Army in Germany during WWII.

  13. #13
    Super Member ScubaK's Avatar
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    I tried it and it was a wonderful cake and met with great reviews from my fellow co-workers and DH.
    I would reduce the spice amounts and perhaps add some nuts.
    I could see this cake being very good in the holidays with nuts and those funny fruits and a delectable Rum sauce.
    Love it and very inexpensive with store brand soup on sale.
    kirsten

  14. #14
    Super Member DebbieJJ's Avatar
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    Thanks for the recipes.....I made one and took it to our monthly after-church birthday celebration last night. I got so many requests for the recipe, that I'm going to run off copies and put them on the bulletin board for anybody to get, if they want one. Thanks again!

  15. #15
    Senior Member kountrykreation's Avatar
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    Thanks. When we're over run with tomatoes from the garden, I'll have another good recipe to use. Sounds kinda like the tomato jam we put up every year, delicious and smells up the house like Christmas when it's cooking.

  16. #16
    np3
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    Quote Originally Posted by hazeljane
    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.
    Thanks!

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