My husband and I have been watching Tasting History on YouTube lately. We love food, and we love history. Put the two of these together, and you have us completely enthralled. This guy really gives you a fun lesson and the things he is working on in his kitchen. Be is Spam, or Tomato Soup Cake, he had us laughing and scratching our heads. After all, some of these things just never would have crossed our minds.
The most recent video we watched was for Tomato Soup Cake. The name caught us. No way did someone think that could work, right? Right?! Well, wrong. Not only did someone create this recipe (as early as the late 1920's even), but I gave it a try for us. And let me tell you, I was absolutely impressed! I don't normally like carrot cake or spice cake, but this was fabulous! I'm not a fan, and could not eat a while slice myself. But I was able to have a couple bites of my husbands slice. It was moist. It was flavorful. He said the nuts and raisins were the perfect addition as they provided the finishing touch for texture that really did it for him.
Oh, and I cheated by using a spice cake mix. I figured I would go as easy as possible for the first round. Especially since I don't usually keep cake flour on hand. Next time, I think I will go by the full recipe.
What you will need:
1 spice cake mix
1/2 cup of water
2 eggs
1 can of Campbell's Tomato Soup (if other, make sure it is 10.75 ounces)
1/2 cup of raisins
1/2 nuts of your choice (I used chopped walnuts)
I like everything easy. So I threw everything except the last 2 ingredients into the bowl and gave it a good stirring. Then I tossed in those last 2 ingredients and gave it a final mix. Pour the batter into a greased (or buttered) pan. Pop it in the oven until cooked through and the wetness test is perfect. I cooked it at 350 degrees for... I believe 25 minutes?
I also chose not to use cream cheese frosting as my husband is not a fan. I had buttercream frosting on hand instead.
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