Aunt Lenore's Tomato Cake

Tomato cake is a Depression-era recipe from the family recipe box. Made with tomato juice, spices, and a little butter this simple loaf tastes similar to a spice cake. The acids in the tomato juice and slow baking make it super moist.

Course Dessert - Cake

Cuisine American - Vintage

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 319kcal

Author Marye Audet-White

Ingredients

1 cup tomato juice room temperature
1 cup sugar
½ cup butter room temperature but not melty
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon

Instructions

Spray a 9x5-inch loaf pan with no stick baking spray. Set aside.
Cream butter and sugar.
Mix flour, baking powder and spices.
Add baking soda to tomato juice.
Add ⅓ of the flour mixture to the creamed butter and sugar.
Mix well on low speed.
Add ½ of the tomato juice mixture, mixing well.
Repeat the steps, alternating the flour and tomato juice, and ending with the flour.
Spoon into the prepared loaf pan.
Bake at 300℉ for 40-45 minutes in a greased loaf pan.
Cool and dust with confectioner's sugar.

Notes

Storage:

Store leftover tomato cake in an airtight container at room temperature for up to two days.

To freeze: Wrap the whole cake or individual slices in plastic wrap and aluminum foil, then store them in a freezer-safe bag or container. If you cut it in slices place parchment paper between each slice to keep them from sticking. It will be fine for three months or so.

Thaw frozen tomato cake overnight in the fridge or at room temperature for a few hours.

Tips:

- Alternate adding the dry ingredients with the tomato juice, and mix on low until just combined. This method helps hydrate the flour and prevents overmixing.

- To keep the cake moist and tender, it must be baked at a low temperature for about 45 minutes. Resist the temptation to increase the temperature and reduce the baking time!

- Let the cake cool before dusting it with powdered sugar. Otherwise, the sugar will melt and absorb into the cake.

- Turn this recipe into a layered cake using two 6x2-inch round cake pans or about a dozen cupcakes with cream cheese frosting.

Nutrition