When I was a little girl, my mom always made me a cake covered with seven-minute frosting for my birthday. It was my absolute favourite. The reason it’s called seven minute frosting is because you beat it for seven minutes over the stove. She always drizzled it with melted dark chocolate.
In this case, I decided to try a 1950s recipe for tomato soup cake. (My birthday cake was most always chocolate.) It came out great! Reddish in colour and kinda spicy.Here’s the recipe:
Tomato soup cake Makes one 2-layer cake
2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
One 10 3/4-ounce can condensed tomato soup (I used Campbell’s)
1/2 cup shortening
2 large eggs
1/4 cup water
1 cup raisins
Preheat oven to 350° F. Grease and flour two 8-inch round cake pans, shaking out any excess flour. In a large mixing bowl, combine the dry ingredients. Add the soup, shortening, eggs, and water. Beat together until everything forms a smooth reddish batter. Fold in raisins. Pour the batter into the cake pans. Bake for 35 to 40 minutes; when the cake is done, a toothpick should come out clean. Let cake cool completely before frosting.
Seven-minute frosting (Paula Deen’s recipe)
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.