Tomato Soup Cake Challenge

Recently, I came across not one, but two recipes for the caker classic Tomato Soup Cake. Both recipes were on the same page in the same cookbook, From Our...Kitchens…To Yours, produced by the Melfort Block Parents Association. (The ellipses are a little weird, but bear with me.)

One recipe was credited to a woman named Vera. The other to a woman named Gwen. Did both of these women know one another? (Melfort, Saskatchewan has a population of 6000 according to its website, so it’s likely.) Were Vera and Gwen aware that they submitted the same recipe? If not, were they hurt/angry/embarrassed? I couldn't help but imagine a confrontation following the book's release.

“You said you were doing a zucchini cake, Gwen!”

“Well, it's not like you own the copyright to Tomato Soup Cake, Vera!”

I had to figure out which recipe produced the best cake. So, after making both, I conducted a taste test among my colleagues. Which woman would reign supreme?

In the end, it was pretty close with only a few votes separating the winner from the loser. Vera ultimately walked away the champ. Tasters found her moister and softer, with just the right amount of nuts. Gwen, on the other hand, was a little drier and denser, although some found her a little spicier.

I’m posting each recipe because, when it comes to Tomato Soup Cake, there are no losers.

First Place: Vera’s Tomato Soup Cake

2 tablespoons butter or margarine

1 egg

1 cup brown sugar

1 can tomato soup

1 teaspoon each nutmeg, cinnamon, cloves

½ teaspoon salt

1 ½ cups flour

1 cup walnuts

1 cup raisins

1 teaspoon baking soda dissolved in 1 tablespoon hot water

Heat oven to 350°. Cream sugar and margarine or butter. Add lightly beaten egg and beat well. Add soup and soda. Combine raisins and nuts to sifted dry ingredients and add in small amounts. Bake for 35-45 minutes.

Second Place: Gwen’s Tomato Soup Cake

2 cups flour

½ cup butter

1 cup sugar

1 can tomato soup

1 cup raisins

½ cup walnuts

½ teaspoon cloves

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

Heat oven to 375°. Cream butter and add sugar. Dissolve the baking soda in the tomato soup. Place the dry ingredients in a bowl and add alternately with the tomato soup to the creamed mixture. Add raisins and walnuts. Bake for 50-60 minutes.

Source: From Our...Kitchens…To Yours, Melfort Block Parents Association, Melfort, Saskatchewan

(I'm sorry, but the illustration of the kid looks like a mini Michael Myers.)