I don’t know what made me take a trip down memory lane yesterday, but I went way back to the early 1960’s and my mother baking in our kitchen on Berry Road. My Mom was a good baker and made lots of cookies, pies and cakes for her growing brood. I was not a fan of chocolate so my favorites were apple pie, molasses crinkle cookies and this chock full of warm spices, tomato soup cake. It was a popular recipe back in the day. Loaded with raisins and chopped pecans, it requires neither eggs or milk. The moisture comes from a can of tomato soup. You can’t taste the soup at all but it does have a bit of a rosie hew to it. The cake has a dense texture which holds up well to the delectable cream cheese frosting. I asked Sparky if his mother had ever made a tomato soup cake and he looked at me like I had two heads! He informed me that his mother only made chocolate cake or a strawberry angel food cake and those were all he ever requested. Sparky was very skeptical about this tomato soup cake until he took his first bite and now he he keeps going back for “just one more little piece!”
Here’s what we’ll need.