Tomato Soup Cake
Print recipe| Serves | 9 |
| Inspiration | Grammy's Recipe |
Ingredients
- 1 cup white sugar
- 1/3 cup Crisco or your favourite shortening
- 1 Tsp baking soda
- 1 Tin (284 ml or 10 oz) condensed tomato soup
- 1 1/2 Cups all purpose flour
- 1 Tsp ground cinnamon
- 1/2 Tsp ground cloves
- 1 cup raisins (soak in hot water)
Topping #1
- 1 cup applesauce (see recipe to follow or purchase commercial applesauce)
- 1 Tbsp grated lemon rind
- 1/2 Tsp cinnamon
Topping #2
- 2 egg whites
- 4 Tbsp white sugar
- 1/4 Tsp cream of tartar
- 1/8 Tsp salt
Directions
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Cream shortening and sugar.  | |
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Dissolve the soda in the soup.  | |
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Stir into the sugar mixture. Add the flour sifted with the spices and fold in. Then add raisins (which have been soaked in hot water) and mix well.  | |
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Use a greased 8x8x2 pan. Bake about 50 minutes at 325 deg or until tester comes out clean. Because this bakes for so long, place a bowl of water in the oven beside the cake to help keep it moist.  | |
| Topping #1 | |
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Both the applesauce(if just made) and the cake should be cooled for about 15 minutes. Mix applesauce, lemon rind and spices. Spread the applesauce over the cooled cake.  | |
| Topping #2 | |
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Beat the egg whites until stiff; gradually add sugar, salt and cream of tartar. Swirl the egg white mixture over the applesauce mixture layer.  | |
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Place in a hot oven (425 °F ) until golden, about 6 minutes.  | |
| Variation - Bundt Cake | |
| Bake the cake in a bundt pan. Instead of the applesauce and meringue toppings, make a maple flavoured butter icing and drizzle over the top of the baked bundt. | |