Over A Cup of Coffee: A 'yummy' tomato soup cake

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

This week, I had planned to feature a new rhubarb recipe that I hoped to bake up sometime during the weekend.

But then, Hayden resident Jennifer Swedberg gave me an intriguing cake recipe.

Jennifer works at The Haven in Hayden, and she baked the cake a couple of weeks ago. My brother and I were up there to visit dad, so we got to taste it.

On Saturday, I baked the cake.

It's yummy.

Please don't let the cake's name stop you from trying the recipe. It's a good spice cake, and you'd never guess that there's tomato soup in the ingredients.

The ingredients for "Tomato Soup Cake" are: 1 cup sugar, 1/2 cup butter or margarine, 1 egg (beaten), 1 teaspoon soda, 1/2 teaspoon cloves (or less as cloves are strong), 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 1/2 cups flour, and 1 can tomato soup.

I used just a tad less cloves, but my husband would have liked a little more.

Preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch pan.

Beat the sugar and butter together. Beat the egg in a separate bowl and set aside. Mix the soda, spices, and flour and add to the sugar mixture. Add the egg to the mixture, alternating with the tomato soup.

Pour into the pan and bake for 25 minutes. Jennifer iced the cake with a cream cheese frosting. Delicious.

Thanks to The Haven (where they cook up lots of good food) and to Jennifer.

I also tried a new salad recently.

I have seen recipes for Mountain Dew and 7-Up salads but have never tried them, mostly because I didn't have all of the ingredients on hand.

But one morning, I remembered to pick up everything at the store, and I made "Mountain Dew Salad."

To make the salad, you will need: a large package of lemon gelatin, 2 cups hot water, 12 ounces Mountain Dew (that's a can or 1 1/2 cups), 1/2 cup pineapple juice, 2 1/2 cups pineapple tidbits, 2 sliced bananas, 2 cups miniature marshmallows, a can of lemon pie filling, and 1 cup whipped topping or whipped cream.

Start out with a large bowl because there's a lot to mix up. First, mix the gelatin and hot water until the gelatin has dissolved. Drain the juice off the pineapple, set the pineapple aside, and measure 1/2 cup. Mix the pineapple juice and Mountain Dew in with the gelatin and let cool until the gelatin is almost set.

When it's almost set, fold in the pineapple, bananas, marshmallows, lemon pie filling, and whipped topping.

Pour it into a 9-by-13-inch dish and refrigerate.

This is a delicious salad that's great for taking to a barbecue or potluck. It could easily be used as a dessert, especially if you poured it into a crushed cookie crust (like graham cracker). It's very "lemony."

Send your recipes to me at Box 415, Craig 81626 or call me at 824-8809.

Copyright Diane Prather, 2009. All rights reserved.

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