Thursday, April 21, 2016

Campbell's Tomato Soup Cake #BundtBakers

Our theme for today's Bundt Bakers is Retro Flavors!!  How much fun is that?!  Thank you Felice for coming up with such a great idea.  No surprise though because Felice is one smart cookie....you can get to know her a little better by going to All That's Left Are the Crumbs.

The funny thing about retro is that it is different for all of us.  For my kids, retro is food popular in the 70's.  For their kids it is food popular in the 90's.  For me and my generation...we go back to the 50's. The good old days....women are liberated from the kitchen with the advent of frozen dinners, packaged meals and canned soups.  Our parents used Campbell's canned soups for everything, from the can with sandwiches, in casseroles, as gravies and sauces and even in desserts.

Image result for back of the box gourmet

So, for today's Bundt Bakers retro party I am sharing with you a delicious spice cake made with Campbell's Tomato Soup!  I would have shared a retro Mayonnaise Cake but I used that recipe for a Sunday Supper post not too long ago.  This cake comes to you from the same cookbook, Back of the Box Gourmet.  Enjoy!


I decided to add some Springtime Sprinkles to celebrate the season.
This cake is a perfect mixture of spice and tanginess.
The orange glaze adds some depth and flavor.



Classic Tomato Soup Cake
slightly adapted from Back of the Box Gourmet

2 c. flour
1 1/3 c. sugar
4 t. baking powder
1 t. baking soda
1 1/2 t. allspice
1 t. cinnamon
1/2 t. ground cloves
1 (10 3/4 oz) can condensed tomato soup
1/2 c. shortening
2 eggs
1/4 c. water

Orange Glaze:
adapted from Martha Stewart

4 oz. cream cheese, room temperature
1/2 c. powdered sugar
pinch of salt
1 T. freshly squeezed orange juice
1 t. orange zest
3 T. milk (plus extra if needed for thinning)

Place all ingredients for cake in large bowl of stand mixer fitted with paddle attachment.  Beat at low speed until combined, scraping sides often.  Beat at high speed for 4 minutes, scraping occasionally. Spread
into a bundt pan that has been treated with baking spray.  Bake in a preheated 350* oven for 35-40 minutes or until a skewer inserted in the center removes cleanly.

Let cool in the pan on a rack for 10 minutes.  Turn out of pan onto cooling rack and let cool completely before drizzling with cream cheese glaze if desired.

Glaze:  In small bowl of  stand mixer fitted with paddle attachment beat cream cheese until light and fluffy, scraping sides of the bowl as needed.  Add the sugar and beat on low speed until combined. Add salt, zest, juice and milk.  Mix on low speed until smooth, add additional milk 1 T. spoon at a time to reach desired consistency.  Print Recipe

BundtBakers


____ You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month ~

26 comments:

  1. that good !!! I loved your retro bundt. Here in Spain it is'nt easy to find tomato soup. This looks delicious bundt

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  2. I've been hearing about tomato soup cake for years but have never tried it, Wendy. What does it taste like? Can you taste the tomato?

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    1. The soup gives it a beautiful color Stacy and maybe a little tartness but it was delicious, spicy and moist.

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  3. Ok, my mind is officially blown! Tomato soup in a cake?! I think is sounds so intriguing and delicious :)

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  4. Oh my gosh Wendy! Great minds think TOTALLY alike! Our posts are so similar- even to the sprinkles and the paragraph about what retro means to us! Hahaha! I love it!

    I also love the orange glaze! I bet it compliments the tang of the cake just perfectly! YUM!

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    1. Thanks, I am anxious to read your post now....on the way....see you soon.

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  5. I've heard about tomato soup cake before but something keeps putting me of it lol Your version looks rather tempting though. Laura@ Baking in Pyjamas

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    1. Give it a try Laura. I think you will love it.

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  6. That Bundt has to be so moist with the tomato soup and we love the orange glaze!!! Yum!

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  7. I recently found my mother's Mayonnaise cake recipe. I was going to write about it for the A to Z Challenge. It was her favorite cake recipe. I have never made the tomato soup cake.

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    1. I made the mayo cake for the first time a few months ago Paula, it was as good as I remembered but if you like a spice cake the tomato soup cake is the way to go.

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    2. I love spice cake. I will have to try it once The Whole 30 is over!

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    3. Good luck with the Whole 30 adventure Paula. I am very proud of you for choosing to do this. It is a tough endeavor.

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  8. Thanks Wendy for your kind words. I am another who has heard about a tomato soup cake but never tried it, and now I can't wait to make it in bundt form.

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    1. Enjoy Felice and thank you again for hosting.

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  9. I love Tomato Soup Cake, and this looks amazing!

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  10. I've seen tomato-based cupcakes on Pinterest but never tried one-intriguing. I love the sprinkles on top.

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    1. You should give them a try Mondo. I think you will be pleased

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  11. Wendy, I love the idea of this cake. I often make tomato juice from my overabundance of garden tomatoes to use in spice cake…but this would be a great alternative in the winter months. Also, can't wait to try that mayonnaise cake. Everything about it sounds amazing!

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    1. Oldies but goodies Colleen. You can pretty well rest assured that when a product shares a recipe with you it is going to be good. Their survival depends upon it.

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  12. I've always been intrigued by this cake but so afraid to make it. Is the spiciness coming from the soup? I didn't see any spices added.

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    1. I cannot believe I did that Kelly and I can't believe you are the first to catch it LOL. Thanks so much for the heads up. Remedying the situation immediately!!

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