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Tomato Spice Cake: Preheat
your oven to 350
degrees F (180 degrees C). Butter, or spray with a non stick vegetable spray, a
(9 x 5 x 3 inch) (23 x 13 x 8 cm)
loaf pan. Line the bottom of the pan with
parchment paper.
Place the pecans (or walnuts) on a
baking sheet and bake for about 8 minutes or until brown and fragrant. Let cool
and then coarsely chop.
In a bowl,
whisk or sift the flour
with the baking powder,
salt, and ground spices.
In another bowl, stir the
baking soda into the tomato soup.
In the bowl of your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the
butter until smooth. Add the sugar and beat, on medium high speed, until the
mixture is light and fluffy
(about three minutes). Scrape down the sides and bottom of your bowl as needed.
Next, add the eggs, one at a time, and beat
until combined. With the mixer on low
speed, alternately add the flour mixture (in three additions) with the tomato
soup (in two additions), beginning and ending with the flour. Stir in the
chopped nuts.
Pour the batter into the pan, smoothing the top with the
back of a spoon or offset spatula. Bake for 50 to 60
minutes, or until a toothpick inserted into the center of the cake comes
out clean (the sides of the cake will just be starting to pull away from the
sides of the pan). Place the cake on a wire rack and let cool for about 10
minutes before removing from pan. Let cool completely before
covering the top of the cake with the Cream Cheese Frosting.
Cream Cheese
Frosting: In the bowl of an electric stand mixer, fitted with the paddle attachment (or with
a hand mixer), beat the butter and cream cheese until smooth. Add the
vanilla extract and powdered sugar and
beat until light and fluffy. Scrape down the sides and bottom of the bowl
as needed.
Makes 1 Loaf.
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Tomato Spice Cake:
1 cup (100 grams) pecans or walnuts
1 3/4 cups (225 grams) all purpose
flour
2 teaspoons
(8 grams)
baking powder
1/4 teaspoon
(1 gram) salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 - 10 3/4 ounce can of tomato soup (305 grams)
1/2 teaspoon (2 grams) baking soda
1/2 cup (113 grams) unsalted butter, at room
temperature
1
cup (200 grams) granulated white sugar
2 large
eggs (100 grams), at room temperature
Cream Cheese Frosting:
(optional)
2 tablespoons
(28 grams) unsalted butter, at room temperature
3 ounces (90 grams) full fat cream cheese, at room
temperature
1/4 teaspoon
(1 gram) pure vanilla extract
1/2 cup
(60 grams) confectioners (icing or powdered) sugar, sifted
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