Tomato Soup Cake
TOMATO SOUP IN A CAKE??? Based on a 1950’s recipe, that I’ve update for a more modern palate , which results in a bright orange cake/loaf that tastes similar to Carrot Cake.
Ingredients
BATTER
- 200 g caster sugar
- 220 g self-raising flour
- 285 g tomato soup canned
- 30 g butter
- 2 eggs beaten
- 40 g walnuts coarsely chopped
- 50 g raisins
- ¼ tsp salt
- 1 tsp baking powder
- 3 tsp pumpkin spice
FROSTING
- 220 g icing sugar
- 100 g cream cheese
- 1 tbsp buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat oven 180°C.
- Line a loaf tin with baking paper.
- In a large bowl cream together the butter and sugar, until light and fluffy.
- In seperate bowl, mix together the flour, pumpkin spice and salt.
- Alternately, add the flour, beaten egg and soup to the butter and sugar.
- Fold in the nuts and raisins.
- Pour the mixture into the prepared loaf tin and bake for around 50-60 minutes – test by inserting a skewer into the middle of the cake and if it comes out clean it’s ready.
- Remove from the oven and let cool.
- While the loaf is cooling, beat together the buttermilk, cream cheese and vanilla in a bowl, until the mixture is creamy. Then, gradually beat in the icing sugar until the frosting is the desired consistency.
- Once the loaf is fully chilled cut it in the middle length-ways, coat the bottom half with frosting the replace the top half.
- Finally coat the the top of the loaf with frosting, chill for 20 minutes, then serve.
Notes
For how to make Pumpkin Spice, find the recipe >here<.
To find out more about the difference between Baking Powder & BiCarbinate of Soda (Baking Soda), check out the info >here<.