TOMATO SOUP CAKE IS UNUSUAL TASTY DESSERT

[Welland Tribune  January 7, 1947]

By Betsy Newman

We do make cakes of the oddest ingredients these days, or maybe we always did and I did not happen to know about it. Remember the Tomato Soup cake of a few years ago? It is good and I’m reviving the recipe for your use.

Pumpkin cake is a favorite, and although I don’t believe Grandma ever made one, it helps to finish up the last pumpkin that you must use up before it sours.

Today’s Menu

Breakfast
Grape and Lemon Juice
Cooked Wheat Cereal
Fried Cornmeal Mush
Syrup or Jelly
Coffee Milk

Luncheon
Cream of Mushroom and Asparagus Soup
Crackers Canned Pears
Whole Wheat Bread and Butter Tea Milk

Dinner
Pork Chops
Mashed Sweet Potatoes
Well-seasoned Canned Lima Beans
Celery Pickles
Tomato Soup or Pumpkin Cake
Coffee

Cream of Mushroom and Asparagus Soup
1 can asparagus soup
1 can mushroom soup
2 cans milk
Use can as measure of milk. Combine the 2 canned soups, add milk and heat but do not boil. Serves 5 to 7.

Tomato Soup Cake
2 c flour
1 tsp. Cloves
1/2 tsp. Mace
1/2 tsp. Nutmeg
1/2 tsp. Baking soda
3 tsp. Baking powder
1 c. Sugar
1 c. Seeded raisins
2 tbsp. Shortening
1 egg, well beaten
1 can tomato soup

Sift flour, measure and sift again with spices, soda and baking powder.
Wash and cut raisins and roll in 2 tbsp. Of flour mixture. Cream shortening, add sugar gradually, cream well. Add beaten egg and mix thoroughly, then add flour mixture alternately with soup. Stir until smooth, fold in raisins and bake in greased loaf cake pan 8 X 4 inches, in a moderate oven (350-375 F.) for 1 hour.

Pumpkin Cake
2 1/2 c. Cake flour
1/2 c. Shortening 1 1/2 c. Sugar
4 tsp. Baking powder
1 tsp salt
1 tsp. Cinnamon
1/4 tsp. Cardamon
1/4 tsp. Ground clove
3 eggs, slightly beaten
1 c. Fresh cooked or canned pumpkin
1/3 c. Milk

Sift cake flour into mixing bowl, cut in shortening as for pie dough until particles are size of coarse cornmeal. Sift together sugar, baking powder, salt, cinnamon and spices and add to flour mixture, stirring to mix. Add slightly beaten eggs and beat until  smooth, then add pumpkin, beat smooth, add milk gradually, blend well, and bake in 2 layer cake pans, at 375 F. For about 25 min., or until cake tests done. Frost with any desired frosting.