I have heard it said that recipes and the wonderful food dishes they create are a real and concrete way to connect past generations of ancestors to the current generation. The one dish that does that for me is Tomato Soup Cake. A quick check of the internet places the origin of this cake in the late 1920s into the early 1930s. Campbell Soup came out with a recipe in the 1940s using, of course, its own can of tomato soup. However, as far as I am concerned, it came out of the kitchen of my Grandmother Pauline Bonnett Deloria. Even today the first taste of Tomato Soup Cake transports me back to my grandmother’s kitchen in the 1960s. That alone would be enough to eat this cake, except it also tastes so good.
After I moved away from my hometown of Plattsburgh, New York my grandmother would bake the cake every time I returned for a visit. One of the best reasons for these visits home would be time spent sitting in my grandmother’s kitchen eating Tomato Soup Cake and talking away the time. How I miss that. The recipe was given to my wife, and she has carried on the tradition of making Tomato Soup Cake. Our children have all enjoyed the cake. It has been baked for holiday celebrations and even was the cake of preference for some birthdays. I have four grandchildren two which like the cake and two who have thus far refused to try it. I still hold out hope for them. The last few years we have baked the cake for the New Year celebration both as a treat and a way for me to remember my grandmother and the sadly growing list of people who have gone. The best part is the sweet taste of the cake, just like the memories.
Original Recipe from Grandmother Deloria
2 cups of flour
1 1/3 cups granulated sugar
4tsp baking powder
11/2tsp ground allspice
1tsp baking soda
1tsp ground cinnamon
1/2tsp ground cloves
1 10 3/4 oz tomato soup
½ cup lard
¼ cup water
Heat oven to 350 degrees and grease a 13×9 inch baking pan. Add the baking soda to the soup and stir and let bubble. Stir flour, sugar, baking powder, allspice cloves, and cinnamon in a large bowl to mix. Add the soup mixture, eggs, and water and beat with an electric mixer on low to blend. Increase to high speed and beat for four minuets. Pour the batter into the pan. Bake for 40 minutes and check with a toothpick and let cool in pan on a wire rack for at least 20 minutes. Frost with cream cheese frosting.
Revised Recipe from Sandra Lyon Moore
1 spice cake mix
1 10 ¾ oz can of tomato soup
½ cup milk
Heat oven to 350 degrees and grease a 9×13 inch baking pan.Mix per cake mix directions add soup with the wet ingredients. Bake at 350 for 25 minutes and check if done with a toothpick.
Also, you can add raisins and or chopped nuts to either recipe. However, it has been our preference not to add these ingredients.