Tomato soup in a cake? Not as weird as it may seem when you consider we've all been eating carrot cake for years. We love the idea of this daring, but homey fall dessert recipe - bring it along to an autumn gathering so that guests can eat one less pumpkin spiced something! We're all about using fruits and veggies in unusual ways (here's proof) and if you're looking for a vegan or gluten-free version of this recipe some of these stories might help you get started: our fave gluten-free flour, a raw, vegan dupe for cream cheese frosting, an a slew of vegan swap ideas. If sticking with ingredients as is, we suggest using grass-fed butter and free-range, local eggs. This clever, cozy recipe comes to us straight from the pages of the new Food52 Baking. Here are the Food52 editors with more on the origins of the recipe... Don’t let the can of Campbell’s tomato soup in the ingredient list freak you out. Former editor Marian Bull’s late grandmother, Ruthie, dared to go there, and we’re glad she did. Despite the inclusion of an unusual ingredient - which apparently originated with Irish immigrants looking for cheap alternatives to bake with - the result is a rich and complex spice cake that wants for a soft cream cheese frosting. Serve it up and ask all of your guests to guess the secret ingredient.
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