Why did I choose tomato soup for this cake? Well, I was born in 1950 and it was during the 50s and 60s that Campbell's did an extensive campaign that their soups could be used for more than...just soup. Tomato soup in a cake was something that was quirky enough for my mother to try. She made this cake quite often because my father loved the spices and it's just so moist. However, the cake is usually iced in a cream cheese frosting, but I chose to do a ganache glaze today because I love chocolate and spice together.
I've noticed, watching Food Network and reading through cooking magazines, that tomato soup cake is once again in the spotlight and I have to say, I was inspired to bake again--which hasn't been the case these last few weeks. I'm thinking maybe mayonnaise, sauerkraut, and red beet cakes can't be far behind:-D My mother tried these also!
Tomato Soup Bundt Cake with Ganache Glaze
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/4 cup vegetable oil
2 cups granulated sugar
1 (10oz) can Campbell's Tomato Soup
3 large eggs
1 1/2 tsps. Vanilla extract
1/2 tsp. Vanilla powder (optional, but really intensifies the flavor of vanilla)
3 cups King Arthur all-purpose flour
1 T + 1tsp. baking powder
1 tsp. baking soda
1 tsp. Kosher salt
1 1/2 tsp. cinnamon
1 tsp. ground allspice
1/2 tsp. ground cardamon
1/4 tsp. ground cloves
1/2 cup buttermilk
Preheat oven 350F-degrees. Spray a 12-cup Bundt pan with a non-stick cooking spray and set aside.
In the bowl of a stand mixer, using the paddle attachment, measure the sugar and pour the melted butter and oil in. Mix thoroughly. Add eggs, one at a time, beating well after each addition. Add the soup, vanilla extract and powder (if using) and blend well. Measure the dry ingredients in a large bowl (including the spices) and use a hand whisk to blend. Add the dry ingredients, one-third at a time, to the bowl, mixing on med-low speed to incorporate. Add the buttermilk just before the last third of flour mixture has been added. Incorporate on med-low, then, turn the mixer up to medium for 1 minute to blend completely.
Pour mixture into the prepared pan.
Bake 38 to 40 minutes, or until the top springs back and a toothpick, poked in the center, comes out cleanly. Let cool 5-10 minutes before inverting onto a cooling rack to cool completely.
1 cup heavy whipping cream
1 1/2 cups semi-sweet or bittersweet chocolate chips
2 T Karo light syrup
In a small sauce pan, heat the heavy whipping cream just until "bubbles" appear around the edges. Remove from the heat and pour over the chocolate chips in a medium, heat-proof glass bowl. Let sit for a few seconds, then using a small whisk or spatula, blend the cream and chocolate until all the cream is incorporated. Add the Karo syrup and blend once again.
Place the cake and rack over a large sheet pan that has been covered with wax paper (or parchment).
Transfer ganache glaze to a large measure cup and begin to pour the glaze slowly over the cooled cake.
You can lift up the cake rack and place the "excess" ganache back into the measuring cup to pour over any areas that weren't covered the first time.
Finally, I dotted the surface with Pearlized edible White Pearls.
Simple, but elegant and the rave reviews for the cake from my husband and a friend made this a very special Comeback. Enjoy!