Tomato Soup Cake | Yankee Recipe Archives (1978)
Sweet and spicy with a subtle “mystery ingredient,” Tomato Soup Cake is a retro classic worth remembering.
By Aimee Tucker|Apr 18 2019|
Tomato Soup Cake with Cream Cheese Frosting.
Photo Credit: Aimee SeaveyIn an ultimate nod to retro-recipe legend, today we’re tacking a curious classic dating back to the 1930s — Tomato Soup Cake. A simple spice cake (also known as “Mystery Cake”), the recipe called for a can of condensed tomato soup mixed into the batter and used hardly any butter or eggs. That last bit is likely the reason it was so popular, since the Great Depression had made both resources and wages scarce. Fortunately, in this case, thinking outside the box was as easy as looking inside a familiar can.
Photo Credit : Aimee Seavey
Tomato Soup Cake, along with Mayonnaise Cake, is one of those recipes where the “secret ingredient” is gleefully revealed after the guests have already started eating. The idea is that the guests might not be happy to hear about the tomato, but we love carrot cake and zucchini bread, so why not tomato cake? It’s true that the carrots and zucchini are usually fresh, while the tomato comes out of a can in condensed soup form, but let’s not split stems. The butter, sugar, spices, and nuts more than make up for any canned concerns.
I had a sneaking suspicion I’d find a Tomato Soup Cake recipe in the Yankee archives, and sure enough, September of 1978 delivered.
It was just one of a collection of recipes submitted by that month’s featured “Great New England Cook,” Dorothy Oliveira of Rehoboth, Massachusetts. Dorothy’s claim to fame, as the article clearly states, was her Fricasse Chicken. Fortunately, she also included a handful of recipes for classic New England desserts like Indian Pudding, Devil’s Food Cake, Blueberry Slump, and this Tomato Soup Cake, which she baked into loaves and considered “great for wedding cakes.”
I followed the recipe as written (which wasn’t saying much — this was an era of 3 sentence instructions), but have to confess I was a bit disappointed with the look of the results. After 40 minutes — the listed bake time — I could tell the middle still wasn’t cooked, so I crossed my fingers and gave it another 10 minutes, but all it did was start to burn. I had encountered a dreaded sunken-middle quick-bread! It tasted fine, but looked dreadful.
I decided to try again, but not without a little preemptive research. Some common causes for sunken quick-breads are stale baking powder or soda, over-mixed batter, or an over-filled pan (the batter needs something to climb, after all). I didn’t think I had done any of these, but bought new boxes of both leaveners just in case (baking soda can be kept for six months, baking powder one year). I also hunted around online for similar tomato soup cake recipes to see if there were any glaring discrepancies, and discovered that many other versions called for an egg, less baking powder, and no water. Duly noted.
The second test (the recipe has been updated to reflect my changes) was better in both looks and taste. It still had a less-than-ideal middle, but that was nothing a little frosting couldn’t help. Appreciating the warm and spicy flavors, I topped it with a sweet cream cheese frosting.
Photo Credit : Aimee Seavey
And how did it taste? Well, like a tender and moist spice cake studded with nuts and raisins, mostly…but yes, the faint aftertaste of condensed tomato soup was unmistakable if you were looking for it. Unmistakable, but not entirely unpleasant. Curious? Well…you’ll just have to try some for yourself!
Photo Credit : Aimee Seavey
Have you ever had Tomato Soup Cake?
This post was first published in 2015 and has been updated.
GET THE RECIPE:
Tomato Soup Cake
I have made both cakes. The Tomato Soup Cake is in a recipe book from the same company. They are both very good. Great when you don’t have a lot of money to spend on food.
Did the new recipe take into account that the size of the can of soup is now smaller than when the original recipe was used?
Hi Maureen. That’s an excellent question, since the term “one can” can certainly vary in size from decade to decade! The cake pictured here, and the attached recipe, use today’s standard 10.75 oz. can of condensed tomato soup. Thanks!
When I married my husband in 1969,who is from Bridgeport,CT. he told me that this was his favorite cake and I have made it every year for his birthday since. It has become a favorite of our three children.
My father, from New Haven, CT, served on an LST in the Pacific during WWII. He said that my grandmother would send him tomato soup cake, because it stayed moist during its time in the mail. He got very defensive if we wrinkled our noses at the thought of a cake made from condensed soup, and he always said it tasted delicious to a lonely kid faraway from home. Thank you for the recipe!
Someone mentioned this recipe on FB recently and I looked up my old recipe and made it. It was yummy, as always, but seemed a little bit dry. Has anyone else felt that way and maybe added some mayo or oil? Would love to hear from you!
I’m 68 and remember tasting this cake for the first time when my grandmother made it when I was four. It’s now a favorite of my grandchildren. I, too, have had trouble with a sunken middle when I make it in a loaf pan…the middle is wet and the sides have dried out. Now I use a 8 inch square cake pan and cut it into 1 inch squares to serve. We all also like it refrigerated and firm. Yum.
Mom made this as a special treat when we were kids in the ’50s. I make it now and have never had an issue with uncooked center. Mom’s recipe called for a bundt pan…I now use loaf pans and get two out of the recipe.
A family tradition! My mother used to make this cake every Christmas and bring it to my Grandmother and Aunt as a present. When I saw this article I could smell it baking in the kitchen and I wanted to lick the spoon of the homemade chocolate frosting she used to top it off. I am going to find my mom’s recipe written in her handwriting and make one this weekend. Thanks for the memories…
This was one of the first cakes I learned to bake. We always made irvin a 9×13 cake pan snd never had s problem with the center. It might have been too thick. My Mom always had us mix the baking soda into the tomato soup and wait for it to bubble (early chemistry lessons!) and it was never dry.
Does anyone have a recipe for “crazy Cake? Chocolate cake made with cocoa and white vinegar?
I’ve been eating Tomato Soup Cake for the last 72yr with out raisins or nuts, my family won’t eat raisins, but I going to add pecans to my next cake, my mother in law started making this cake in the 1940’s she used 7 minutes icing. Cream cheese will be different.
Hey I am from Rehoboth! Leave it to us Portagees to make a cake from Tomato soup! Gonna give it a shot!
My mother in law always made these cakes. Delicious, Always with cream cheese frosting. I have both recipes. Will have to dig them out.
Sounds like A@P Spanish bar cake.
Sometimes technology is a delight! I found thr A&P Spanish bar cake recipe mmm. Google A&P Spanish Bar Cake, you’ll be glad you did! Is anyone familiar with Poor Man’s Whipped Cream? My mother used to make it , added cocoa powder for me! it too is good!
My mom made this cake in a tube pan. Also,she used candied fruit instead of raisins and nuts. She made it at Christmas time
Here in Connecticut, my Grandmother, who was raising her family during The Great Depression, used to make this cake for us back in the seventies. She made it in a 9X9 pan with cream cheese icing. She served us other Great Depression meals like fried bologna as well. That’s what she cooked when she was young, and that’s what she continued to make for her grandchildren thirty years later.
I remember my mom making this cake. So yummy, especially with the cream cheese frosting. I believe she also put raisins and walnuts in the cake. She told me the batter would be thick. Since moving out West 46 yrs. ago, I’ve only made it once and lost the recipe right after that. Dang it! So happy to see the recipe again! Thank you New England Today Food soooooooo much!
I am pleasantly shocked to see this recipe and cannot wait to try it. Growing up in Ohio my family and I spent a lot of time in Canada during the summers. One lodge we stayed at always served tomato soup cake one day a week. My mother got the recipe and passed it on to me but sorry to say, I’ve never made it. I just compared the recipes and they are almost identical. Thank you New England.com
My mother made this many times during the 60s and early 70s. It is delicious – at least it was SHE made it. How I wish she were here to talk about it.
I’ve been making this cake since the 60’s. I’ve always used a tube pan and never had a problem with it not rising. I use raisins, walnuts and cut up dates. I’ve never measured the fruit but use a good amount. I top it off with cream cheese frosting. It makes a heavy batter so I suspect a tube pan allows it to cook evenly.
My Grandmother use to make this every other Sunday. She called it a war cake She lived through WWI and WWII This is the as close to the one she made She used Dates Raisins and walnuts I am 73 now so this brought back fond memories
My grandmother made tomato soup cake as one of her best deserts. This was desert during the 1930’s my dad always said how good it was and all her grandchildren grew up with this as well we are all from New York so I think it’s a northeastern thing
Don’t know how, but I had forgotten all about this cake. Thank you for the memories & recipe.
My gram always made this cake and it was my dad’s favorite. He was a pie person but loved her Tomato Soup Cake. Sometimes es she would add dates instead of raisins.And, she always baked it in a 8×8 in. pan. Also her Brown Bread was amazing which she baked in coffee cans. I have made both of these baked goods many times and have never been disappointed with the results. Mmmm good!