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Tomato Juice Cake

Marge and Bud's daughter Kristine writes, "I had never heard of Tomato Juice Cake when I saw this recipe in the little notebook of recipes my dad used as a baker while serving in the Navy during World War II. I was determined to try it, got out a calculator, and reduced the huge quantity of ingredients they needed to literally 'feed an army' (in this case Navy), then tweaked the recipe slightly. The result is a very moist cake, and no--it does not taste like tomatoes! It won't rise as high as most cakes, so just cut it into bars to serve and eat it like a Texas Sheet Cake or bar cookie."


  • 11/4 Cups white flour
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. CINNAMON
  • 1/4 tsp. GROUND CLOVES
  • 1/4 tsp. GROUND NUTMEG
  • 1/2 tsp. GROUND ALLSPICE
  • 1/3 Cup butter, softened
  • 1/4 Cup applesauce
  • 3/4 Cup sugar
  • 2 large eggs
  • 1 Cup tomato juice
  • 1/2 Cup golden raisins (optional)
  • 1/2 Cup walnuts, finely ground (optional)

Frosting:

  • 3 oz. cream cheese, room temperature
  • 1/2 Cup butter, (1 stick), room temperature
  • 1 tsp. PURE VANILLA EXTRACT
  • 3/4 Cup powdered sugar)
       

Preheat oven to 350°. In a medium bowl, combine the flour, baking soda, baking powder, salt and SPICES; set aside. In a large bowl, beat together the butter, applesauce and sugar until smooth; beat in the eggs one at a time. Add the flour mixture alternately with the tomato juice, beating until smooth and well blended. Stir in the raisins and ground walnuts, if desired. Pour into a greased 9x13-inch baking dish. Bake at 350° for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting. For the frosting: In a medium bowl beat together the cream cheese, butter and PURE VANILLA EXTRACT. Reduce the speed to low and gradually add the powdered sugar. Mix until smooth. Spread over the cooled cake and serve.

Prep. time: 10 minutes
Baking time: 25 minutes
Serves: 12-15

Nutritional Information:
Servings 12; Serving Size 1 piece (115g); Calories 340; Calories from fat 170; Total fat 19g; Cholesterol 90mg; Sodium 440mg; Carbohydrate 40g; Dietary Fiber <1g; Sugars 27g; Protein 4g.



Description
Price
Qty
Penzeys Cinnamon Ground 1.7 oz. 1/2 cup jar
$6.65
Cloves Ground 1.2 oz. 1/4 cup jar
$4.45
Allspice Ground 1 oz. 1/4 cup jar
$3.65
Nutmeg Ground Grenada 1.0 oz. 1/4 cup jar
$4.89
Single Strength Vanilla 4 oz. Bottle
$13.99


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