Tomato Soup Cake
Alix Maclennan
My Canadian grandmother, Ruth, learnt to make this cake during the 1930s when dairy products were scant. In our family we know it lovingly as 'Weird Cake' as the tomato soup adds richness without the expected tomato soup taste.
Ingredients
1 can of condensed tomato soup (the large one 305g)
1 teaspoon bi-carb soda
60g butter softened
200g white sugar
1 large egg beaten well
185g plain four
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ground cloves
Method
preheat oven to 180C. Grease and line a 23cm round cake pan
cream butter & sugar in a large bowl until pale & fluffy (5 minutes) then add egg and beat well
combine bi-carb & tomato soup in another bowl and let foam for 1 minute
pour soup mixture into butter mixture & blend well. A slightly curdled mixture is normal
combine flour, baking powder & spices in another bowl
whisk tomato soup mixture into flour mixture then beat for 1 minute
pour mixture into pan & bake for 30-35 minutes