TOMATO SOUP CAKE (MYSTERY CAKE)
One 9-inch square cake; about 12 servings
This combination of ingredients makes a surprisingly good cake. But why shouldn’t it? The “mystery” element is tomato, which is, after all, a fruit.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease a 9-inch square baking pan.
Whisk together thoroughly in a medium bowl:
- 2 cups sifted (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
Beat in a large bowl, or in a stand mixer with the paddle attachment, at high speed until light and fluffy, about 5 minutes:
- 4 tablespoons (2 oz or 55g) unsalted butter
- 1 cup (200g) sugar
On low speed, beat in the flour mixture in 3 parts, alternating with:
- One 10 ¾-ounce can condensed tomato soup
in 2 parts, beating until smooth. Fold in:
- 1 cup chopped toasted walnuts or pecans
- 1 cup raisins
Scrape the batter into the prepared pan, smoothing the top. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
Let the cake cool in the pan on a rack.
Spread with:
or dust with:
- Powdered sugar