Mystery Cake

I have been baking a lot lately, and I love it. If I weren't already an accountant, I would be a pastry chef. Perhaps after my accounting endeavor is over I will open my own bakery.

Perhaps later I will write a cookbook until now, Mystery Cake! (Joy of Cooking pg. 721)
(Eggless and milkless)

1. Preheat oven to 350 degrees.
2. Grease 9x9" square baking pan.
3. Whisk together thoroughly in a medium bowl:

2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

4. Beat in a large bowl at high speed until light and fluffy:

1/4 cup (1/2 stick) unsalted butter
1 cup sugar

5. On low speed, beat in the flour mixture in 3 parts, alternating with:

One 10 3/4 oz can condensed cream of tomato soup

in two parts, beating until smooth.

6. Fold in:

1 cup chopped walnuts or pecans (I used pecans)
1 cup raisins

7. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula.
Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
Let the cake cool in the pan on a rack.

8. Dust with confectioners sugar.


An interesting cake, tasting reminiscent of fruit cake.

I didn't like it at first (batter tasted very strange), however after the cake cooled to room temperature, the confectioner's sugar and raisins brought out the sweetness of the tomato (used in the cake as a leavener instead of the usual milk or eggs).

A good alternative if you're allergic to eggs.

The family described it as "Like pumpkin cake without the pumpkin, like carrot cake without the carrot." before I told them the 'secret ingredient'.