Further adventures in baking: on Sunday the boys were coming round, so I whipped up Tomato Soup Cake from B Dylan Hollis’ essential Baking Yesteryear cookbook (“the best recipes from the 1900s to the 1980s”). I know it sounds odd, but tomato soup cake was a housewife’s staple in the 50s, 60s and 70s (I remember my mother making it when I was a kid), it’s an extremely user-friendly recipe (I’ve made it twice now) and you can’t actually taste the tomato soup (it tastes primarily of cinnamon, nutmeg and cloves). This is the third recipe I’ve made from Baking Yesteryear (I’ve already done peanut butter bread and date and walnut loaf – both excellent) and can verify Hollis never steers you wrong. (He suggests icing it with cream cheese frosting. I cheated by buying a tub from the store). Recommended!
Watch B Dylan Hollis break it down here.
