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, or until the center registers about 200°F on an instant-read thermometer.
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 or wrap in plastic wrap and aluminum foil then freeze.

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.

Nutrition