Welcome to the third day of The Five Days of Fruit Cake! Today we have a fruit cake that I think everyone is just going to love.
Wait…you guys love condensed tomato soup in your fruit cakes, right?
Well, if you do, then the M-m-m Good Fruit Cake might be for you!
- 2 cups sifted cake flour
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ cup shortening
- 1 cup sugar
- 2½ cups prepared mincemeat (the kind in the jar)
- 2 eggs, well beaten
- 1 can condensed tomato soup
- 1 cup chopped nuts
- Sift together flour, baking powder, soda and spices.
- Cream shortening and sugar, add mincemeat and mix thoroughly. Blend in eggs. Add flour mixture alternately with soup, stir into soup. Mix in nuts.
- Pour into 9½ inch tube pan. In moderate oven, 350 degrees, for 80 minutes or until done.
- Cool, cover with your favorite white fluffy frosting or hard sauce and serve.
Not that I discount tomato soup cakes as a whole. I love the Black Magic Tomato Soup Cake and I have heard good things about the spice cake that uses tomato soup. That is the primary reason that I decided to give this a whirl. Because putting tomato soup in a cake is crazy, but there is just a chance, just a small chance, that this might turn out amazing.
If I could get over the smell.
“Why do these tomato soup cakes always smell so bad?”
“I dunno. Probably because tomato soup smells bad.”
But the batter actually came together into a lovely cake batter. It was a very much cake batter, and not a quick bread.
And it did bake up beautifully, even if it still smelled terrible.
Another fun thing about this cake is that I got to coat it with fluffy white frosting, which is unusual for an American fruit cake. But I found that fun.
I made a simple buttercream by creaming together a stick of butter and 6 cups of confectioner’s sugar, and then adding a half cup of cream and some vanilla and whipping it like crazy. This frosting tastes very similar to a cream cheese frosting except not as tangy, and I thought it would be a good match with a spicy cake.
Plus, I used it as a bribe to get Tom to eat the cake.
“I can taste the tomato soup.”
The Verdict: Tastes Like Tomato Soup
From The Tasting Notes:
The texture of this cake was very soft and moist, which is great for a regular cake, but not for a fruit cake. We expected this cake to be more dense and spicy, which is was not. It actually was a little on the bland side, which let the tomato soup taste come through. The soup taste mellowed a bit by the second day, but the aftertaste was still there. The cake actually tasted a bit like a carrot cake, but without any carrots and a bunch of tomato soup in it. Not really worth making in its current form, but if you want a moist fruit cake, you could add more fruit and double the spices, and it might cover up the tomato flavor.