Tomato Soup Cake

United Cakes of America, p. 57

4 ounces (1 stick) unsalted butter, soft

10 ounces (1 ¼ cups) superfine granulated sugar

8 ounces (1 ½ cups + 2 tablespoons) all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ground cloves

3 ounces (3/4 cup) walnuts

1 egg

10 ¾ ounces (1 can) canned condensed tomato soup

FOR THE SUGAR GLAZE:

½ cup milk or water, plus more if needed

8 ½ ounces (2 cups) confectioners’ sugar

Preheat the oven to 335F and place the rack in the middle position. Coat a 9-cup Bundt pan with nonstick oil-and-starch spray.

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Beat on low speed until well creamed, about 5 minutes.

Meanwhile, measure the flour, baking soda, baking powder, salt, cinnamon, cloves, and walnut into a separate bowl and whisk to combine.

Add the egg to the butter and sugar. Beat to combine.

Alternately add the dry ingredients and the soup about a quarter at a time.

What an unusual thing to do!

Pour the batter into the prepared pan and bake for 35 to 45 minutes, until the cake lightly browns and a wooden skewer inserted in the center comes out clean.

Boom.

Cool the cake for 20 minutes before removing it from the pan. Once the cake has completely cooled, combine the ingredients for the glaze and whisk. Drizzle the mixture over the cake and let it drip down the sides of the cake. If the glaze won’t pour well, add a little more liquid.

For a richer cake, omit the glaze and frost with old-fashioned milk buttercream.

My glaze came out a little clumpy but that's ok.

My Rating: 4/5 "Trust me, with that glaze on it the cake is plenty rich already. But it's delicious! There's nothing about the flavor that screams 'tomato soup,' but it is a nice moist cake with a mellow sweetness to it."