Secret Ingredient Spice Cake

This recipe has some fun history to it. First introduced in 1925 as the “Mystery Cake,” it continued to be popular into the 1930’s, as the original version required very little butter and eggs, precious ingredients during Depression era America. Variations of it remained in and out of fashion in the decades since. In 1959, it reappeared, but this time with the name, “Conversation Cake,” as the main ingredient of this recipe had the potential of being a real conversation starter. Why such “vague” names for this cake? Simply because, if you tell someone what is in the cake, before they taste it, they most likely would not even try it. I was first introduced to this cake in the 1980’s, by my children’s Nana. It was simply described as a spice cake; she prepared it in a loaf pan and topped it off with a cream cheese frosting. Was I ever floored to find out what was in it. Have I peaked your curiosity yet?

Did you guess the secret ingredient? Yep….tomato soup, originally introduced in a Campbell’s recipe booklet. The flavors in this cake are rich, with no apparent tomato taste. Incredibly moist, it can be served with or without icing. It’s, also, quick and easy to make from scratch, and keeps well. 

This is a more modern variation of it, using cake flour, and prepared as a bundt cake. But the legendary flavor remains intact; and it still is a conversation starter.

Preheat oven to 350° F. Grease and flour a bundt pan.

In large bowl, sift together cake flour, baking powder and spices. Set aside.

In separate bowl, using stand or hand mixer, cream together butter and sugar until light and fluffy. Set aside.

Stir baking soda into tomato soup and add to shortening/sugar mixture almost immediately (as baking soda will fizz over top of can if you wait too long). Add eggs and water. With mixer on low speed, beat until well mixed, constantly scraping sides and bottom of bowl.

Stir in raisins and nuts (if using). Pour into prepared bundt pan. 

Bake 50 minutes, or until toothpick inserted in center comes out clean.

Cool pan on wire rack for 10 minutes. 

Invert pan on serving plate. Let sit until cake gently releases from pan. Remove completely from pan.

Prepare frosting: In small bowl, add cream cheese, vanilla and sifted powdered sugar. Mix well. 

Spread the icing on the cooled cake, letting some of the icing drip down the sides. If desired, you can sprinkle top of cake with additional chopped nuts.

SECRET INGREDIENT SPICE CAKE
Source: Adapted from Campbell’s (1925)
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 cups cake flour (or 1-3/4 cups all-purpose flour)
• 3 teaspoons baking powder
• 1 teaspoon fresh ground nutmeg
• 1/2 teaspoon allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup (1 stick) butter, softened
• 1-1/3 cups sugar
• 1 can Condensed Tomato Soup
• 1 teaspoon baking soda
• 2 each eggs
• 1/4 cup water
• 1 cup raisins
• 2/3 cup chopped nuts (optional)

Cream Cheese Icing:

• 4 ounces cream cheese - softened (half of an 8-ounce package)
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, sifted
• 1/4 cup milk

            
DIRECTIONS:

1. Preheat oven to 350° F. Grease & flour a bundt pan.
2. In large bowl, sift together cake flour, baking powder and spices. Set aside.
3. In separate bowl, using stand or hand mixer, cream together butter and sugar until light and fluffy. Set
    aside.
4. Stir baking soda into tomato soup and add to shortening/sugar mixture almost immediately (as baking
    soda will fizz over top of can if you wait too long). Add eggs and water. With mixer on low speed, beat
    until well mixed, constantly scraping sides and bottom of bowl.
5. Stir in raisins and nuts.
6. Pour into prepared bundt pan. Bake 50 min., or until toothpick comes out clean.
7. Cool pan on wire rack for 10 minutes. Invert pan on serving plate. Let sit until cake gently releases
    from pan. Remove completely from pan.
8. Prepare frosting: In small bowl, add cream cheese, vanilla and sifted powdered sugar. Mix well.
    Spread the icing on the cooled cake, letting some of the icing drip down the sides. If desired, you can
    sprinkle top of cake with additional chopped nuts.