Tomato Soup Cake - Traditional Newfoundland - Bonita's Kitchen

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients, while all-purpose flour is budget-friendly.

Start by softening 3/4 cup of butter in the microwave until it's room temperature.

In a mixing bowl, cream together the softened butter and 1 cup of brown sugar until slightly combined.

Add 1 can of tomato soup to the mixture and mix well.

Set aside a can of water to add later.

Sift in 3 cups of flour, 1 teaspoon of baking soda, and 2 teaspoons of baking powder into the wet ingredients.

Fold the dry ingredients into the wet mixture until combined.

Toss 1/2 cup of chopped cherries and 2 cups of raisins in 1/4 cup of flour to coat them.

Fold the floured cherries and raisins into the batter until evenly distributed.

Add 2 teaspoons of allspice to the batter and fold it in.

Grease a bundt pan with butter thoroughly.

Pour the batter into the greased bundt pan and flatten it down evenly.

Preheat the oven to 350°F (175°C).

Bake the cake in the middle rack for 50 minutes to 1 hour, checking at the 15-minute mark for doneness.

While the cake is baking, prepare the icing by mixing 1/2 cup of room temperature butter and 1/2 cup of cream cheese together.

Add 1 tablespoon of maple syrup and mix well.

Incorporate a quarter to half a cup of brown sugar and about 1 cup of confectionery icing sugar into the mixture, adjusting as needed for consistency.

Once the cake is baked and cooled, ice the top of the cake with the prepared icing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens