(upbeat music)
- Greetings my beautiful lovelies!
It's Emmy. And welcome back
to another "Retro Recipe" test
where I test old-fashioned retro recipes.
Today, I'm going to be
making a tomato soup cake,
a cake made with a can of tomato soup.
So many of you have requested
this through the years
but today I'm gonna make
it because of this book.
This is "Cook's Tour"
by the Atsugi All Wives Naval
Air Station in Atsugi, Japan.
And this was sent to me by Connie.
Connie, thank you so much
for sending this to me.
Her mother Mera was the
editor of this book.
This book was published in 1955 to 1958.
And it was because her
father was stationed
at a Naval air force base in Japan.
So her mother and a bunch of other women
compiled this book of recipes.
It's a piece of history in itself.
This was printed in Tokyo
and there's Mera that's Connie's mom.
That's so great.
There's all kinds of recipes in here.
Melon Ball Cocktail,
Swiss Eggs, Sweet Rolls.
Here is the Tomato Soup Cake.
So the original author of
this recipe is Yvonne Corsine.
And this is a perfect recipe for rationing
because it also contains
no milk or no eggs.
Like it says here, "Look
ma no milk, no eggs!"
And in classic retro style,
this does not really
have any instructions.
It just lists the ingredients.
So I'm gonna be kind of winging it
based on my previous
experience making a cake,
but it looks pretty straight forward.
So let's go ahead and do this.
So first we're gonna sift
all of our dry ingredients.
Two cups of flour.
(humming)
Okay, my measuring cup is
a little bit wide for this.
I should turn my phone off.
(humming)
Oh boy I'm getting flour
all over the place too.
(humming)
Thank you.
One teaspoon of baking soda
and two teaspoons of baking powder.
Boop, one, boop, two.
I did make a recipe a
while back using ketchup
and I think this is gonna be similar.
It's gonna be a spice cake
with tomato soup in it.
I love the ingenuity and the creativity
in some of these retro recipes.
I think it's just, just great.
Now we're going to season this
with one teaspoon of cinnamon,
half teaspoon, cloves,
and one teaspoon of nutmeg.
Sift that altogether.
The last time I used shortening,
I incorrectly presumed that
one stick was a half a cup,
just like it is with butter.
It is not as some of you pointed out.
This is actually one cup of shortening.
So I'm gonna use half of this
since I only need half a cup.
What recipe was that for?
The recipe seemed to turn out fine.
What was it?
Now I can't remember 'cause I'm senile.
Oh yeah, that was for
my Crisco Salad recipe.
One cup of sugar, half and another half.
One can of tomato soup.
This is Campbell's Condensed
Soup right into the bowl.
It actually smells like Chef Boyardee,
canned kind of sweet tomato soup.
One can of that right into the bowl here
and then one cup of raisins.
Boop, okay, that's it.
We're just gonna mix this all up.
Here we go.
(mixer whirring)
Wow, it's pretty thick.
I'm just gonna use a
spatula to mix this in.
This is a pretty thick batter here.
Now I've got a Bundt pan
and I'm gonna spray it
with some baking spray.
(lid banging on floor)
That was the lid.
I like using the kind that has
a little bit of flour in it.
So spray this well,
hold your breath.
(coughing)
Now when using a Bundt pan,
I find that it's really important
to make sure you spray the central column
so that it releases nicely.
I'm gonna just dollop this in here.
I can smell the tomato
in it, it's kind of nuts.
And smooth it out a bit.
So the recipe also does not say
what kind of pan to bake this in.
So I just thought a Bundt
pan would look nice.
But now that I'm looking
at the volume of this,
it might be a little bit small.
We shall see.
Now I'm gonna go pop this into
preheated 350 degree oven.
And it says to cook it for an hour,
but because I'm using a Bundt pan
and I've distributed this kind of thinly,
it might take less time.
So I'm gonna use a toothpick.
And when it comes out clean,
my cake will be done
and then I'm gonna allow it
to cool before I taste it.
Okay, see you in a little bit.
♪ Tomato Soup Cake. ♪
Alrighty my lovelies,
I am back and here is
the Tomato Soup Cake.
It looks beautiful.
So it baked in the Bundt
pan for about 30 minutes.
I let it cool for about
a half an hour before
I turned it out and it
came out beautifully.
It rose more than I thought it would.
And it looks great.
The recipe originally says
that it should take an hour to bake,
but if you cook it in a Bundt pan,
it cooks a lot faster.
So I'm gonna take these
little pieces of wax paper
and tuck 'em underneath the cake.
And that will keep the powdered
sugar off the cake stand.
Here we go.
Oh, I love it.
So cute.
Powdered sugar, cocoa powder.
So festive.
Now we can just pull these
little pieces of paper out
and our stand is nice and clean.
Alrighty, so it's the moment of truth.
Let's give the tomato soup cake a taste.
I have to say I don't smell any tomato,
but will it tastes like tomato?
Let's see.
Look at that, it's a beautiful color.
It's orange, gorgeous!
(upbeat music)
There it is.
Itadakimasu.
It's great.
It tastes like a spice cake.
I don't taste any tomato soup whatsoever.
Very pronounced clove and
nutmeg cinnamon flavors,
tastes like Christmas time.
The level of sweetness is perfect.
It's about as sweet as say a banana bread,
sweet, but not like super sweet.
The texture is of a cake.
Just like any ordinary kind of box cake.
Just great.
If you'd like to make this
a little bit more decadent
or a little bit sweeter,
you could put like a cream
cheese frosting on top of this,
it reminds me a lot of carrot cake.
It's that same kind of
flavor of cinnamon and spice.
And the color is also
reminiscent of carrot cake.
You know, carrot cake has
an orange color to it,
although it doesn't have the same texture,
carrot cake has sometimes
a little bit of tooth to it
because you've got the shredded carrot.
This does not have that,
but it does have a little
bite of the raisins in there,
which I actually quite like.
I think spice and raisins,
particularly cinnamon and
raisin, classic combination.
So it actually works for me
even though I'm not a huge raisin fan,
but here it actually works really well.
You just need a cup of tea now.
Now remember this recipe uses no milk,
no butter and no eggs.
It's a great historical example
of rationing and ingenuity.
Big, thanks again to Connie and Mera
for sharing this recipe with me.
And thank you guys so much for watching.
I hope you guys enjoyed that one.
I hope you guys learned something.
Please share this video with your friends.
Follow me on social media,
like this video, subscribe,
and I shall see you in the next one.
Toodle-oo.
Take care.
Bye!
(upbeat music)
I have a Tomato Soup Cake.
I have a Tomato Soup Cake.
