Tomato Soup Cake recipe from 1954

Tomato soup cake recipes have been around since the 1920s. This version — discovered in a newspaper dated May 5th, 1954 — likely originated during WWII when rationing made eggs and butter hard to come by.

INGREDIENTS

Cake:

• 2 cups sifted cake flour (200g)
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp nutmeg
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup melted butter
• 1 cup sugar (200g)
• 1 can tomato soup (284ml)
• 1 cup chopped nuts or raisins

Frosting:

• ½ lb cream cheese (227g)
• 2-3 cups icing sugar
• 1 tsp vanilla extract

Note: All ingredients should be room temperature unless otherwise stated.

Method:

• Preheat oven to 350°F/175°C
• Grease two 8-inch cake pans

Cake: 

1. Sift flour, then measure or weigh 2 cups or 200g.
2. Sift pre-sifted flour, with baking powder, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
3. In a large mixing bowl, mix sugar and melted butter.
4. Add flour mixture and mix well.
5. Add tomato soup and chopped nuts or raisins. Mix.
6. Divide evenly between two 8-inch cake pans.
7. Level with a spatula.
8. Bake in a preheated oven at 350°F/175°C for 30-35 minutes. (The original recipe called for 35-45 minutes. It took me about 30, so keep an eye on it.)
9. Let cool in pans for 15-20 minutes, then remove from pans and fully cool on a cake rack.

Frosting:

1. Cream the cream cheese thoroughly.
2. Add icing sugar and vanilla. Mix until thick and spreadable.
3. If the frosting is too runny, add more icing sugar. If it is too thick, add milk, 1 tablespoon at a time.

Once the cake has cooled, ice between the layers and on top.

Enjoy!

Original newspaper clipping: