This story originally ran in the Chicago Tribune on June 19, 1935.
Nothing like a good spice cake. Come summer, for hurriedly planned picnics and emergency refreshments. Better than any other cake. It keeps moist and fresh — a quality which endears it to far seeing hostesses “who like to have something around the house.”
A long time ago we printed a recipe for such a moist, spicy cake made with tomato soup. However, we’d like to give another now, either to remind you of the idea, if you’ve tried it before, or to spur you on if your innate conservatism has shied away from the thoughts of soup in cake.
Never would the unknowing feaster guess that this cake act contained tomato soup — and in such a generous quantity! It does have a rich warmth of color and an unusual richness of flavor, but there really isn’t any actual taste or aroma of tomatoes about it. But that’s enough of talking about it. Here’s the way it’s made — try it and convince yourself if you’re in need of being convinced:
Tomato Spice Cake
The recipe makes two rather small layers or one generous dripping panful of cake. Frost with a caramel frosting or an uncooked icing made with powdered brown sugar.
Ingredients:
1/2 cup butter
1 cup sugar
1 egg
3/4 cup canned tomato soup
1/4 cup water
1 1/2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
1/2 cup nutmeats
1/2 cup raisins
Directions:
Cream the butter, add the sugar and cream to a fluffy consistency.
Add the well-beaten egg and continue beating. Then add the tomato soup and water mixture alternately in thirds with the sifted dry ingredients.
Beat well, stir in the nutmeats and raisins (part of the flour may be reserved for flouring these if that’s your usual custom), and bake at 375 degrees. (Editor’s note: The original recipe did not include a suggested baking time, but 15-20 minutes is advised.)
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