Tomato Cake Food

TOMATO SOUP CAKE I

Steps:

• Combine the tomato soup and the soda in a bowl, and let it stand.
• Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
• Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

EASY TOMATO SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside.
• Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

OLD FASHIONED TOMATO SOUP CAKE

Steps:

• Pre heat oven to 350 degrees.
• cream butter and sugar together until light and fluffy.
• sift together flour and all spices with baking soda in separate bowl.
• Add tomato soup to creamed butter mixture - rinse can with small amount of water. Gradually add in dry ingredients. Stir in raisins. I remember her baking these in greased loaf pans. She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.

GREEN TOMATO CAKE

Steps:

• Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• Cream butter and sugar. Add eggs and beat until creamy.
• Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
• Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
• Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

FRESH TOMATO CAKE

Steps:

• Cream sugar and butter.
• Add eggs.
• Add sifted dry ingredients, mixing well.
• Stir in tomatoes, nuts, dates, and raisins.
• Put into prepared 9x13 inch baking pan or Bundt pan.
• Bake in preheated 350 F oven for 35 minutes, or until cake tests done.
• Frost with your favorite cream cheese frosting when cool.

TOMATO CAKE

Steps:

• Cream together shortening and sugar then add in tomato soup. Sift together dry ingredients and mix into wet ingredients. Add in raisins.
• Pour into loaf greased loaf pan and bake for 40-50 minutes at 375°F.

TOMATO SOUP SPICE CAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-9-inch baking pan generously with nonstick spray.
• Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves through a fine-mesh strainer into a medium bowl. Whisk together.
• Combine the butter, sugar and vanilla in another medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add the flour mixture and can of soup; fold in with a rubber spatula. Transfer to the prepared baking pan. Smooth the top with the spatula. Bake until a toothpick inserted into the center comes out clean, about 40 minutes.
• Let cool completely in the pan, about 1 hour, then frost the top with the frosting or cut into squares and serve each with a dollop of whipped cream.

TOMATO CAKE WITH TOMATO GLAZE

Steps:

• Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
• Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze.
• In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely.
• To make the tomato glaze, mix together the confectioners' sugar and 2 tablespoons of the reserved tomato juice until the mixture reaches a glaze-like consistency. Drizzle over the top of the cake.

GREEN TOMATO CAKE

Steps:

• For the cake, adjust oven rack to middle position and preheat oven to 325°F Lightly coat cake pans with baking spray. Line bottoms of cake pans with parchment paper rounds and coat lightly with baking spray once again.
• Combine flour, baking soda, cinnamon, allspice, salt, and nutmeg in medium bowl or on large sheet of parchment paper.
• In large bowl, beat oil and sugar on medium speed until fully incorporated, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add tomatoes and beat just until incorporated, about 30 seconds.
• Decrease mixer speed to low and gradually add flour mixture to green tomato mixture. Mix just until combined, scraping down sides and bottom of bowl as necessary.
• Divide batter equally between baking pans and bake until a toothpick inserted in the center of cakes comes out clean, 45 to 60 minutes. Transfer cakes to cooling racks and cool in pans for 15 minutes. Invert cakes directly onto racks. Peel off and discard parchment lining and cool completely, about 90 minutes.

DOLLY PARTON'S GREEN TOMATO CAKE

Steps:

• Preheat oven to 350 degrees F. Butter two 9-inch cake pans and lightly dust them with flour.
• Place the raisins in a bowl and add hot water to cover; set aside. (Note from Julesong: you can use warm rum or other liquor, if you like.).
• Sift the flour into a medium bowl, then add the salt, baking powder, cinnamon, and nutmeg; stir to combine.
• In another large bowl, whisk together the sugar, melted butter, eggs, and vanilla. Gradually add the flour mixture, stirring, until a smooth batter forms.
• Drain the raisins in a sieve.
• Stir the walnuts, drained raisins, cored/diced tomatoes, and coconut flakes into the batter.
• Pour an equal amount of batter into each prepared cake pan and spread evenly with a spatula.
• Bake in preheated 350 degree F oven for about 60 minutes of until a toothpick inserted into center comes out clean. When done, remove from oven and let cake cool in pans on wire racks.
• When cake is cool to the touch, slide a knife or icing spatula around the inside rim of each pan to loosen edges and carefully flip the cake layers onto the wire racks to continue cooling. (You can use an inverted plate on top of the pan, flip, and carefully transfer to racks, if you like.).
• If you want to frost the cake, make the cream cheese frosting while layers are cooling.
• To make the frosting, in a medium bowl beat together the cream cheese and butter with an electric or hand mixer until well blended.
• Add the vanilla and beat until incorporated.
• Gradually add the powdered sugar while continuing to beat until smooth.
• Beat in cinnamon until incorporated. Use to frost the cake.
• To frost cake: when cake is completely cooled place one layer on serving plate and, using a spatula, frost all over with half the frosting. Place second layer on top. Frost second layer with remaining frosting.