Recipes & Food Styling

Tulips & Tomato Soup Cake!

Seven years ago this week, my grandma’s Tomato Soup Cake was featured in the Wausau Daily Herald in my hometown, Wausau, Wisconsin. Grandma shared a cake recipe each month throughout 2014, and the Tomato Soup Cake recipe was by far everyone’s favorite.

A few weeks after the story ran, there was even a follow-up story in the paper about a retirement group that cheered up a winter day by testing out the recipe. Theirs turned out fantastic. It is not a tricky recipe at all and fun to make!

Grandma made her Tomato Soup Cake in a cake pan, but I wanted celebrate the snow we have had this week with a round cake that I put on a pretty cake plate.

I made my Tomato Jam to top each piece of cake. A bit of vanilla and honey adds a wonderful layer of dessert-worthy flavor to my Tomato Jam. Here is the recipe:

Tomato Jam

1 package multi-colored mini tomatoes

2 cups water

2 cups sugar

2 tablespoons honey

1 tablespoon vanilla extract

In a small kettle on stovetop, combine all ingredients and cook until thickened (about 20 to 30 minutes).

Tomato Soup Cake

3 tablespoons shortening

1 cup sugar

2 eggs

1 can of condensed tomato soup

2 cups flour

1-1/8 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon cinnamon

1 cup chopped walnuts

1 cup raisins

Cream the shortening and sugar. Add eggs and beat. Add soup and beat. Sift the flour and mix with other dry ingredients. Add the nuts and raisins. Place in 9×13-greased pan. Bake in 350 degree oven for 35 to 40 minutes.