🔵 Crazy Good! Tomato Soup Cake || Glen & Friends Cooking
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- Опубликовано: 18 сен 2024
- Tomato soup cake recipe... Don't be afraid! The tomato soup in this cake recipe adds something - but not a tomato flavour, at all. You'd never know this cake recipe had any tomato in it.
Ingredients:
290g (500 mL / 2 cups) all-purpose flour
265g (325 mL / 1 1/3 cups) sugar
20 mL (4 tsp) baking powder
5 mL (1 tsp) baking soda
7 mL (1½ tsp) ground allspice
5 mL (1 tsp) ground cinnamon
2 mL (½ tsp) ground cloves
One 284 mL (10 3/4-ounce) can condensed tomato soup
120g (125 mL / ½ cup) butter, melted
2 large eggs
60 mL (¼ cup) milk
135g (250 mL / 1 cup) raisins
Cream Cheese Icing:
110g (125 mL / 1⁄2 cup) butter, at room temperature
225g (8 ounces) cream cheese, at room temperature
250 to 375g (500 mL - 750 mL / 2 to 3 cups) icing / confectioners’ sugar
Cake Method:
Preheat oven to 180ºC (350°F).
Grease and flour two 8" round cake pans.
Combine the dry ingredients.
In a separate bowl combine soup, butter, eggs, and milk.
Combine the wet into the dry and beat until smooth.
Fold in raisins.
Divide the batter between the cake pans, and smooth the tops.
Bake for 35 to 40 minutes; the cake is done when a tester comes out clean.
Let cakes cool completely on a rack before icing.
Makes one 2-layer cake
Cream Cheese Icing Method:
Beat together the butter and cream cheese until light and fluffy.
While still beating, slowly add in the sugar.
Continue beating in sugar until you reach your desired level of sweet and consistency.
#LeGourmetTV #GlenAndFriendsCooking #TomatoCake
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Made this cake, along with chocolate mayo, and chocolate sauerkraut cakes in my home ec class back in 1979. All cakes delicious. 🎂
I’m glad you don’t edit your videos like this anymore. I love when you talk about what you’re doing with the recipe while it’s happening and why you don’t do things certain ways. Your personality is what distinguishes you from all the other food RUclipsrs
Their production values have always been amazing, but the newer videos really work best for me.
FoodTubers is what i would call them!! and yes i agree ... i prefer the way they do things now -- followed in 2021 __ it reminds me of the days before Food Network kind of standardized cooking shows whereas the style of this particular video is exactly what the Food Network does -- and it doesnt feel right ... like its less personal and rushed -- if you know what i mean??
OMG,I forgot all about this recipe. I used to make this cake 50years ago.loved it
I just like the fact that the line " You can do it in a standmixer, You can do it in a bowl with a handmixer like im doing, YOU CAN USE. A. WOODEN. SPOON. if that's all you've got. " had to be repeated.
It's kind of sad how many RUclips cooks act like you need a million kitchen gadgets to cook. Our grandparents cooked stuff like this with 2 bowls, a strainer or sifter, and a spoon. It kind of bugs me when I see a cooking video and the chef is like "first take out your hydrolic strawberry dehuller, load them all up, toss the hulls in your air tight rolling composter, then take your fully automatic shortcake baker and kick start it to get the short cake ready, then just buy a plane ticket so you can fly to Jersey England to get authentic Jersey cream, fly back home and by then the shortcake baker should be done, fill a bowl with the Jersey cream, then put on your rubber gloves before getting out your high voltage industrial cream whipper 3000 to make the whipped cream. Combine and enjoy your strawberry shortcake!"
I thought was an editing mistake, but you are right it bears repeating, use the tools you got!
One of my favorite cakes. My mom got the recipe from the label of a can of Campbell's tomato soup in the 60's
I remember my Mom would make this cake in the late 50’s? Early 60’s? She would make it in a 13 x 9 pan. I Loved it. Could not believe that there was tomato soup in it! I so enjoy watching your videos. Thank you for entertaining us and educating us.
Loved this cake as a child.. reminds me of my mother.... thank you for the memories..
One of my favorite cakes growing up.
35 yrs ago, I worked with a lady who would bring in this cake several times a year. She always said she would give me the recipe . . . she never did. Now I have it.THANK YOU!!
Wow, 🍅 soup cake! I love it. Keep up the good work.
I LUUUUUV the SCTV references - 3-D house of........Now to the cake! 👍👍 this a choose your own adventure cake! I'm so glad you were brave enuff to do it and mix it up. Saw the recipe but chickened out - always. Thanks for the spice combinations at the end - limitless! You are an amazing duo channel! Thank you!
Thanks!
My mom always made this cake for the Fall and Winter holidays, and if we went to spend Christmas with her sister and family two of these cakes always came along as gifts. Her cake was eggless, milk instead of water and half the baking soda was stirred into the soup, causing it to foam up and overflow the can. Baking powder was not used, no icing(just a dusting of 10X sugar), and it was always baked in a bundt/tube or Turk's-head pan, as Mom called it. Diced glared fruit, AKA fruitcake mix, was added, along with chopped walnuts and raisins(quite a few too. I believe this cake was dreamed up during the 20's or early 30's, when all those California wine grapes couldn't be used for their intended purpose, due to Prohibition) Everyone in the family knows about the soup, but the uninitiated can ever guess the "secret ingredient." It is a great keeping cake. I sometimes bake it in a triple-volume loaf pan and frost it with mock fondant, it's a spectacular presentation.
Glen, have you ever read the children's book "Thunder Cake?" It is a book about a little girl on a farm with her grandmother. A thunderstorm is incoming, so, to comfort the granddaughter, the grandmother takes her around the farm telling her a story as they collect ingredients for a cake that they can bake while the storm is outside. The point? It is a chocolate cake that uses tomato puree. I know the story book doesn't predate the recipes from those neat depression era cookbooks but I wonder if the idea of tomato in a cake wasn't a new one but perhaps (adding to your suggestion that it was a soup company idea to sell more cans) the soup company just decided to substitute their tomato based product in place of plain tomato puree. What do you think? Would you ever revisit this tomato in a cake idea but instead make it a chocolate cake?
This is my favorite cake. Back in the 50's, my mother used to bake this one (by request by me)..the more raisins, the better, and that cream cheese icing, WOW!!! I have the recipe and will make it occasionally.
My mom made this when I was a kid and I LOVE IT! One of my older brothers asked for it on his birthday every year. She served it with cream cheese frosting and sprinkled with nuts.
My brother and I used to do the "3D House of Pancakes" bit every time we had pancakes when we were young. In your own way, your keeping the tradition alive.
I love TSC! One swap I ended up loving was using currents instead of raisins....Really like your show and ltrying old recipes!
Only saw this yesterday. I was intrigued, had the soup in the cupboard and thought 'what the heck, I'll give it a go!'
My goodness me this was an amazing bake!! I ended up making it in loaf tins (cooked for about 45-50 mins in the end) as we don't really do cream cheese icing here - it was light, fluffy, sticky and tasted lovely so thank you so much!
I even took one of the loaves to my mum who's only a ltitle fussy on taste some times but her general conditions on cake are a) it's cake, b) it's unhealthy and c) no carrot!! She really liked it too which is high praise indeed!
Cheers
Emma
I used to make this all the time in the 50’s
My Mom was born and raised in Puerto Rico and told me they had Tomato Jam (which to this day I've never tasted) Tomato is just another fruit in a cake. I would seed juice and blend a tomato or two til I get a tin can full of juice. (I never buy canned soups). I'll let you know how it comes out. Thanks Glen and Jules, All the best Jim Oaxaca, Mexico 🤗
I've had this cake as my BIRTHDAY REQUEST since the mid-1940s - DELISH!!!!
My mother always made tomato soup cake for the Christmas holiday during the ‘60s. We all loved it! Thanks.
What an interesting recipe. Thanks.
Dr. Tongue's 3D House of Cake! I love it! What a GREAT old reference! (Don't try this at home, kids.)
The one yourube channel worth turning on notifications
Who would have thought you could put tomato soup in a cake. Buy hey, I said the same thing about carrots.
Zucchini .
My thought exactly. :)
I still make the tomato juice crumb cake that my mother made in the 50s and 60s. The ingredients are basically the same as yours but there is no icing. The topping is made by reserving some of the crumbs made by blending the flour, butter or margarine and sugar and sprinkling this over the batter before the cake is baked. This crumb topping takes the place of the icing. I always loved this cake and still do!😋
The last birthday cake my mother ever made me, and the only one she made me after junior high, was a tomato soup cake.
I learned to make this at the same time I learned to make chocolate mayonnaise cake. So glad you have done both! Haven't seen the recipe for years!
Glen and friends slow Mo edition, it's always good to try something new, but your 'normal' format is still the best!
My cousin's Martin favourite cake. He has it every time he goes to his mother's (my aunt's) house. She's been making this for 5 decades.
My grandmother’s tomato soup cake was always one of my favourites!!
I love tomato soup cakes. I made one in the 90s from a Campbells cookbook and no one could ever tell it wasn’t just a spice cake. I loved the flavor and the little secret!
I am so happy you don't use these slow motion jump cuts any more.
I used to make this all the time when I was a kid. Super easy and super good!
My Mom made this cake when I was a child and it was the best!!! The tomato soup never freaked me out ' cause the result was so yummy! Still make it occasionally as an adult!!!
Did you ever do that marmite cake?
A friends mother baked this cake .. 50 years ago ..
never forgot it !!! 💫👌💫
My Canadian grandma used to make this for us!! She would cover the whole cake with icing 😄 I need to make this!
I love this cake !!!
the first recipe I was able to find for this cake was a News Article in the Detroit Times, Friday, Feb 14, 1930, Detroit, MI. It was part of an ad for Campbell's Tomato soup, with other recipes included. The original recipe called for: 1 Tablespoon Lard, 1 Tablespoon butter, 1 teaspoonful soda, 2 Cups Flour, t teaspoonful Cinnamon, 1 Cup sugar, 1 can Tomato soup, 1 cup raisins, 1/2 Teaspoonful cloves. Cream sugar and lard in a bowl, add soup with soda dissolves in it, add flour, spices and raisins, mix thoroughly and bake for one hour.
My mom used to make this back in the '70's. She called it "mystery cake" as the tomato soup was the mystery ingredient.
I have a recipe for tomato soup donuts that i got from my grandmother .they are always a hit when i make them
I second that! Are you willing to share the recipe? I'm a cookbook recipe-collecting enthusiast. I especially love old recipes passed down from family to family.
I might have already told you this, but my Mom made this all the time in the 60’s and 70’s. Made me a bit misty seeing something she used to make. She added walnuts, but I wouldnt, maybe pecans... I have a walnut allergy. Also, Mom submitted this to a church cook book! Go figure. Thanks!
You are right about the soup companies. I have one of their cookbooks and there is a recipe for Tomato Soup Cake as well as a cookie recipe I haven't tried. If you like spice cake, you will like this. As Glen said, try it.
How long have you two been married? Julie gets her fingers messy and Glen automatically turns so she can use the towel. That’s an old married couple kind of thing. So cute.
I grew up eating this, sooo good!
Like the slow-mo...lol. btw, my mother used to make this family favourite
This is really a fun recipe!
I love tomato soup cake. It's a recipe my grandmother made all the time! Everyone thinks I am crazy when I bring it up
One of my grandmothers used to make this, and she used a really nice buttery icing. It was delicious.
Well! Crazy! Soup cake, to my knowledge has never been a european tradition, but hey, let's give it a go. (Glad you stopped background music, always a distraction). Love your channel! ❤
Ha! This is my cousin's Martin favourite cake ever. He told me it's not Christmas without tomato soup cake!
I remember eating this cake at a friend’s house when I was 14 & it was delicious! Definitely have to make this one! Thanks💫
She used a peppermint white icing on it!
This sounds so good.
Looks awesome! Kind of reminds me of trying Mayonnaise cake for the first time
I've made tomato soup cake before. You'd never know it's in there. Nobody I served it to knew either. It was definitely moist.
This retro recipe first appeared in community cookbooks in the 1920s. It didn’t take Campbell’s Soup long to see that the cake was popular, so they began promoting the recipe in ads for tomato soup. This tomato soup cake continued to grow in popularity over the decades and saw its peak around the 1950s.
FROM Taste of Home
Love the Dr. Tongue reference...SCTV 4-evah.
My mother have a wonderful mayonnaise chocolate cake that so moist and have a wonderful chocolate favor.
I love the SCTV references. Greetings from Olympia WA
Liked the departure from your normal videos. Tasting in the beginning, playing with the slow and fast motion montage, and the voiceover. NICE 👍
Awww, this cake reminds me of my aunt that passed a few years ago.
I remember my mom making this when I was a kid. It was delicious! There’s no tomato flavour at all.
lol! I had just been watching old SCTV reruns including Dr. Tongues 3d house of stewardesses. 😂
I heard of these a long time ago. The claim at the time was that the tomato soup helped to retain moisture in the cake.
I would have thought tomato soup would have a lingering taste, carrot in carrot cake is fairly bland to start off. However tomato soup has sugar in it so maybe it's not as yuk/Heston Blumenthaly as you think! I love your wife's reactions to the food, you are both great.
You don’t taste the tomatoes. It’s a delicious cake.
i volunteer at a historical society and this "mystery cake" (aptly) mystified me. glad my friend linked me this video
I've heard of tomato jelly so this doesn't surprise me. I just imagining a really nice spice cake. I think I would try making muffins out of it too.
I have made this cake before and it is amazing how many people won't try it when they find out there is tomato soup in it but it just tastes like a spice cake.
I live in England you did not do the measurements for the recipe🤷it would have help. But on that note it did look and sound lovely😘
As with all of our videos - the full recipe (in Imperial and Metric) can be found in the description box and on screen at the end of the video.
Oh my god. I had a aunt who lived I. Canada and every time we came from across the pond. She made this exactly same cake.
my aunt used to make this cake. she was a high school science teacher, and a chemist. there were four kids and a husband to please - as well as herself - and the cake was always gone after the evening meal.
there was also a chocolate cake, with some [tomato ?] soup added
Noooooooo not raisins! My mother used to make this cake! We loved it as kids! My mom made it in a square 9 X 9 pan. She was from way northern Maine. Some of these recipes were created during WWII and canned goods were easier to get than fresh, due to rationing. This cake tastes like a moist and tender spice cake, basically. And it's not too sweet. And it's cheap to make, or it used to be cheap now Tomato soup is over $1 a can here in the US! Yes I think my mother used pumpkin pie spice mix in her version.
Yes, it's called tomato soup cake!
Keep laughing with such joy!
Gotta love the surprise ingredient factor. I may present this at the next get together I go to. See if people can guess what is in it.
The Frankenfood Cake. I liked the bullet time editing, as well; given the surreal nature of the ingredients, it seemed appropriate.
After covid 19 bind watching a bunch of you're cooking videos. I've come to the conclusion that I think women figured out all of these crazy recipes just to amuse their friends. and family . Kinda like "Mary guess what's in my cake?" "Tomato soup, really?" "That tops the Pork I put in mine last week". So I kind of became a contest between friends. lol
So true...a friend brought a 'brownie' dessert for us to try. The secret ingredient was a can of pork and beans!
You find a recipe similar to this one in "La cuisine raisonnée"! Love this cake and should make it more often. It's easy to make and so delicious if you like spice cakes!
You need to make a chocolate beetroot cake....OMG it is awesomeness!
My mom used to make this cake ... tastes like a spice cake
Whaaaaat? Who woulda thunk? I agree about the non-need to do fancy icing. One time as a joke (years ago) I made a really fancy cake with icing and all the trimmings... it was over the top. I did it to be funny but nobody had a good sense of humor and thought I was trying to be Martha Stewart... It would have been worth it if everyone got a good laugh out of it. Oh well, LOL. Would you attempt a zucchini bread with the tomato soup base for me 😀😁😀😁
The zucchini would work - definitely. We're doing one this week with pumpkin instead of tomato soup.
Great, hope it turns out delicious.
i love icing ... especially cream cheese icing (but i love it too much ... like i would coat that dual layer cake in an entire tub of icing too much
I am going to try this - but I detest cloves and will up the cinnamon instead.
4:15 Glen's editor is in a coma for lettin' the record skip.
Ok, tomato soup, but with that much sugar pretty much anything will be good (this is not to say I disapprove). Also, add ginger and you have a ginger bread cake.
Must have raises in our recipe
Legalization has really affected the recipes on this channel lately, lol.
jk, looks good. But real talk, you should do an edibles video now.
We are researching it closely - time, temperature, amounts - getting it right can be tricky. The different oils and compounds change and evaporate. Sometime soon.
@@GlenAndFriendsCooking Use a good hash. "Activate" the THC by heating the hash gently in a sealed glass container for 20 mins in the middle of an oven (250F), then allow to slowly cool so that any evapourated compounds settle back into the hash and mix it into some warm butter. Then just use that butter mix as you would normally in some baking. I say use a good hash because it tastes much nicer than using buds. Anything with chocolate always works well, as good hash is like the perfect chocolate spice. A little ginger or cinnamon etc always blends well too.
Oh, and when you do, get ready for your view counts to explode.
Maybe try your hand at Chinese pork floss chocolate cake.
When I was in the military 48 years ago we were served tomato surprise cake. That was never the name of the cake but it contained lots of canned tomatoes..
Have you noticed room temperature butter these days is still firm? What's up with that?
Why don't you make cook book on the one you that you like
GlutaCake 👍
Cream cheese and butter cream icing are favorite but I feel icing ruins it for me.
My mother-in-law makes this in a loaf pan. She says it was her mothers recipe.
I understand thumbnails of this nature are a popular and successful trope amongst content creators currently but I think it belies and infantilize the nature of your channel. Personally, I feel a little cringe when I have to click on a goofy thumbnail that doesn’t contain any goofy content.. if that makes any sense. But love the channel. Thanks for the great content.
I've been trying to work out the size can I need. Mine's 420 grams. Just realised your measurement of 284 is ml. (:facepalm)
I’m unsure how I feel about this Babish-style video making this week...
Well this video is from 3 years ago, and it's a style we've done on and off since 2007... So maybe you should feel unsure about how Babish does a Glen and friends style show?
@@GlenAndFriendsCooking Touché! 😄
And frankly, while I like Babish a lot, and he was the first food-related content I actively subscribed to, I kind of AM a little offput by the slickness of his production these days...
I had an ex girlfriend who made that The girl was awesome at baking
Why raisins in everything?
We like them in some things - you can always leave them out or sub another dried fruit.