The following is a gift; a recipe given to me by my favorite aunt…matante Fleurette.
Matante (as opposed to ma tante) is a wonderful cook; she knows how to rock the kitchen. She cooks everything from scratch and with love. Every time the family congregates around her dining room table, there are a few dishes we always look forward to; one of those is her gâteau au soupe à tomates. WHAT!!!!??? That`s right, I said tomato soup cake. It is hands down the best cake EVER.
I guess I`ve always taken for granted that matante would be around forever, along with my mom and dad and everyone else I love. A few years ago she was diagnosed with breast cancer and my world stopped spinning. I adore my aunt and I know beyond a shadow of a doubt that she loves me just as much. My father always says I am exactly like her; we are both no nonsense and we say it like it is.
When I realized that she was not eternal and that one day those family meals around her dining room table would come to an end, I decided to take an interest in preserving those old family recipes. Every time we visit her she jots down another of my favorite recipes, but the very first one I asked her for was her cake. Below you will see a picture of that piece of paper I cherish.
I have made this recipe now at least a hundred times and Lord knows none of us will ever get enough of it. I would say it is my go to recipe when I want to dazzle people. I usually let people taste the cake before telling them what`s in it because NOBODY believes me when I say it`s made with a can of tomato soup!
My aunt makes it with raisins but seeing as my kids HATE raisins I put in chocolate chips instead. I also like to make them into muffins for Olivia`s lunch; hence this week’s lunchbox goody.
My aunt is now in remission for the last couple of years and we still enjoy our family time together.
Don`t be put off by the tomato soup…it`s what makes this cake AWESOME! Let me know how it turns out!
Mix the following ingredients with a fork and pour into a buttered cake mold or a buttered cupcake mold (makes for 12 +2 muffins)
- 2 cups of all-purpose flour
1 & 1/3 cup of sugar
4 tsps of baking powder
1 tsps of cinnamon
½ tsps. of ground cloves
1 can of Aylmer`s tomatoe soup (284ml)
½ cup of canola oil
¼ cup of water
1 cup of raisins OR chocolate chips
Cook in a 350 degree oven for 40 to 50 minutes