Sunday, 13 October 2013

Campbell's Tomato Soup Recipe Challenge

Campbell's recently sent me some of their new Andy Warhol inspired limited edition tomato soup cans and tasked me, as they know how much I love to cook, to come up with a recipe using them as an ingredient.  

At first I thought it would be really difficult, but after doing a bit of research online I came up with the Campbell's Tomato Soup Cake with Walnuts and Raisins and I am really pleased with how it turned out.  It tastes cross between a ginger and a spiced fruit cake, and you definitely wouldn't be able to tell it had tomato soup in it if you didn't know.  

Give it a try next time you fancy something a little bit different!

Campbell's Tomato Soup Cake with Raisins & Walnuts

100g of Unsalted Butter
175g of Soft Brown Sugar
295g tin of Campbell's Condensed Tomato Soup
200ml Water
300g Self Raising Flour
1tsp Nutmeg
1 tsp Ground Cinnamon
1tsp Bicarb of Soda
200g Raisins
100g Chopped Walnuts

1. Pre-heat oven to 150 degrees celsius
2. Cream Butter and Sugar until fluffy
3. Combine soup and water and add into creamed butter and sugar
4. Fold in the dry ingredients then add raisins and walnuts.
5. Transfer to an 8 inch round tin for 1.5 hours.  Skewer should come out clean.
6. Cool in tin and then transfer to wire rack to cool completely.

Serve plain or with a simple cream cheese frosting.


Post a Comment