Killing Them Softly: Tomato Soup Cake


EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Tomato Soup Cake
AUTHOR: Rose Saya
COOKBOOK: Our Lady of Pompeii’s Society of St. Therese Cookbook

WHY DID I CHOOSE THIS? Because it is vile. My sister said that the Crab Ring Mold from the other day made her nauseous. This should make her barf all over her keyboard. SPOILER ALERT: There’s tomato soup…and raisins.

Tomato Soup Cake

  • 1/2 cup Crisco or Spry
  • 1 cup sugar
  • 1 cup tomato soup
  • 1 tsp. baking soda
  • 2 cups flour
  • 1 tsp. cinammon
  • 1/2 tsp. cloves
  • 1 tsp. nutmeg
  • 1 cup raisins
  • 1 cup chopped nuts

Blend Crisco with sugar; add tomato soup and soda. Sift dry ingredients and add to first mixture. Stir in nuts and raisins. Pour into loaf pan and bake in 350 oven for about 50 to 60 minutes.


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