For some reason, last weekend, I was searching for ideas on making some fancy smancy cupcake wrappers. I am sooo not a cupcake person, but the wrappers are adorable, expensive too. In my search I came across Judy in her Natural Habitat: The Kitchen,Her pictures and recipes are wonderful. Click after click led me to so many things I want to bake. Naturally anything with white chocolate catches my eye and on her blog I got an eyeful. Red Velvet cake, Matcha Cake and a Spice cake baked in the most adorable pan. It was the pan that really drew me in. After reading the recipe I was really intrigued. It was a tomato soup cake. I’d heard of it and after checking my recipes I discovered that I had one in my collection that I’d found on all recipes.com and it was a pretty close to hers. I’ve been on a big tomato soup kick lately so the thought of having cake with it made my heart go pitter patter. Still I wanted that pan. And a second look at it reminded me of the silicone pan that I’d stashed a couple of years ago because I didn’t like it.
After ridding my old friend of the cobwebs that had taken up residence and giving it a thorough cleaning it was ready for the baking world again. My neighbor was having a skincare party and asked me to bake a pound cake, she didn’t specify the flavor, ( I love it when that happens!), so Spice Cake it was.
This cake needed extra special attention to timing. From previous experience I recalled that my cakes baked quicker in the silicone pan and with my extra hot oven I had to watch it like a hawk. It came out pretty good. You can’t beat silicone for easy release. I would’ve liked it to be bigger and higher, but oh well. All that aside the taste was amazing! I had a blast trying to get everyone to guess what was in it. No one guessed tomato soup. I didn’t get any pictures of it after it had been cut. Guess I’m going to have to have my camera with me at all times. And I plan to ask Santa for the pan that caught my eye. Oh, I almost forgot, Judy has some neat ideas for making cupcake wrappers, inexpensively.
2 cups flour
1 1/3 cups sugar
1 TBS + 1 tsp baking powder
1 tsp baking soda
1 ½ tsp ground allspice (optional)
1 tsp ground cinnamon
½ tsp ground cloves (optional)
1 10 oz can condensed Tomato Soup, undiluted
½ cup margarine or butter, softened
¼ cup water
I vow never to use margarine, it’s butter all the time. I used all of the spices suggested except for the allspice. Ddin’t have any on hand so I subbed apple pie spice. I followed Judy’s recommendations for baking in a bundt pan by reducing heat to 325°. It baked for about 35-40 minutes.
Preheat oven to 350°F. Grease and lightly flour 13″ x 9″ baking pan. In large bowl mix flour, sugar, baking powder, baking soda, and spice. Add soup, margarine, eggs, and water.
With mixer at low speed, beat until well mixed, constantly scraping side and bottom of bowl. At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pan.
Bake 40 minutes, until toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes. Prepare glaze and apply while the cake is still warm and vulnerable.
Vanilla Glaze – 1 cup of powdered sugar, 1 TBS vanilla and enough water to make the glaze easy to apply with a pastry brush. Glaze the whole cake or just the top if you like. Yum!