Great-Grandma's Tomato Soup Cake Recipe: Relax, This Vintage Dessert Recipe Is Delicious by Ann Marie G. Halstead
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Ready to get adventurous and try an old-fashioned cake recipe? Tomato soup cake! We make zucchini cake, zucchini bread and carrot cake, so why the puzzled face at a tomato cake?
If you're like me and staring at all the green tomatoes on your tomato plants that will soon be ruby red, you are looking for new ways to use tomatoes. Such is the life of a gardener! This easy tomato cake recipe from great-grandma's recipe box is the answer for all those tomatoes.
Tomato soup cake originated in the 1920s, and became popular during the Great Depression and World War II. The cake first appeared in an Campbell's Soup cookbook, which obviously called for cans of tomato soup. This is an updated recipe that utilizes fresh tomatoes. The tomato soup cake got a makeover!
Here is your shopping list for this farm-to-table recipe: fresh tomatoes (read about the health benefits of tomatoes), flour, baking powder, baking soda, salt, ground cinnamon, ground cardamom, ground ginger, brown sugar, granulated sugar, vanilla extract, butter and eggs. If you want to make the optional glaze, also grab powdered sugar and milk.
This bundt cake recipe starts by pureeing those garden tomatoes. To do that, simply put them into a blender or food processor and blend. You could also use an immersion blender.
Serve slices of this moist tomato cake for dessert after dinner or as a snack during the day.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Ingredients
Cake
- 2 cups fresh tomato puree (from about 2 pounds of tomatoes)
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 1/2 sticks butter, softened
- 2 eggs
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla
Here's how to make it:
- Combine the flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger in a bowl. Whisk to combine.
- In another bowl, beat the brown sugar, white sugar, butter and vanilla together with an electric mixer until fluffy. Add the eggs and beat well. Stir in the tomato puree.
- Combine the dry ingredients with the wet ingredients.
- Pour the batter into a greased bundt pan. Bake in a preheated 350-degree F oven for about 40 minutes or until a toothpick comes out clean. Cool about 5 minutes then invert on a serving platter.
- If using the glaze, combine all the ingredients in a bowl. Drizzle over the cake. Store the tomato cake in an airtight container to keep it fresh.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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