Tomato soup cake with cream cheese icing
American cuisine · ANTI-CHEF · ♥ 11.1K likes · 246.3K views · 26 min video
No ratings yet
Read about everyday cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup all purpose flour
- 1 tsp cinnamon
- 1 tsp freshly grated nutmeg
- 1 tsp baking soda
- ¼ tsp salt
Sift the flour, cinnamon, nutmeg and baking soda together; whisk in the salt, which will not pass the sieve.
- ¼ cup butter
- 1 cup sugar
Cream the butter, then add the sugar slowly on low speed.
- 1 cup raisins
- 1 cup toasted chopped walnuts
Sprinkle a little of the dry mixture over the raisins and walnuts and toss.
- 1 tsp grated lemon zest
Add the tomato soup and lemon zest in alternating additions and mix in.
Condensed tomato soup and lemon zest
Add the dry ingredients a little at a time on low speed, mixing only until incorporated; do not overmix.
- 4 oz cream cheese
- 1 cup confectioner's sugar
- 2 tbsp butter
- 1 tsp vanilla extract
For the icing, beat four ounces cream cheese, one cup confectioner's sugar, two tablespoons butter and one teaspoon vanilla extract until perfectly smooth and spreadable.
Cream cheese frosting for the tomato soup cake
Spread the cream cheese icing over the top of the cooled cake.