Take a risk this Halloween as you dive into uncharted flavours with a cupboard creation that’s (un)easy on the eyes and even easier on the wallet.

Sweet, spiced and intricately iced, what could be more devilishly delicious than this Tomato Soup Cake? I know what you’re thinking. Why ruin a perfectly good cake with tinned soup? But trust me, the velvety richness of the tomato and the deliciously fragrant mix of cinnamon, nutmeg and allspice are a match made in hellish heaven.

And if that’s not terrifying enough, whip up my blood-curdling syrup glaze to transform your cake into the ultimate All Hallows’ Eve showstopper. So, what are you waiting for? Dig out your tins and turn this trick into a proper spooky treat.

 

Halloween Tomato Soup Cake

Prep time: 25 minutes

Total time: 1 hour 20 minutes

 

For your cake

20cm cake tin

1 x tin condensed tomato soup

2 x eggs

110g butter

190g caster sugar

240g flour

1 tsp bicarbonate of soda

2 tsp baking powder

1 tsp vanilla extract

½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground allspice

½ tsp ground cloves

 

For your cream cheese icing

150g butter

150g icing sugar

250g cream cheese

1 x lemon (just the juice)

 

For your syrup

150ml corn syrup

1 tbsp cornstarch

1 tsp red food colouring

 

Step 1 Preheat your oven to 180°C.

 

Step 2 Grease and line your cake tin.

 

Step 3 In a small bowl, add your tomato soup and stir through the bicarbonate of soda. Leave it to rest whilst you get started on the rest of the cake batter.

 

Step 4 Cream the butter and sugar together using a whisk for about 5 – 10 minutes until pale and fluffy. Add vanilla extract, then add your eggs one at a time until fully mixed in.

 

Step 5 Sift the flour, spices and baking powder into a separate bowl.

 

Step 6 Add tomato soup to the sugar and butter mixture, whisking till completely combined. Next, add your flour (make sure there are no pesky dry patches but be careful not to over-mix).

 

Step 7 Pour the batter into the cake tin and bake for 40-45 minutes until a skewer comes out shiny clean and the cake is nicely golden.

 

Step 8 While your cake is busy baking, it’s time for the cream cheese icing. Beat the butter and icing sugar together until smooth, add the lemon juice then beat again. Finally, gently fold in the cream cheese until just mixed in.

Top tip: Remember, try not to overwork it because it’ll loosen the mix.

 

Step 9 Take your cake out of the oven and leave it to rest for 5 minutes. Take it out of the tin and place it on a cooling rack.

 

Step 10 Once the cake is cool enough, use a bread knife to cut through the centre, dividing the cake into two. Add 1/3 of the cream cheese icing to one of the cakes using a palette knife to make it extra smooth. Place the second cake on top, and cover it with the remaining icing.

Step 11 Combine your corn syrup, corn starch and food colouring in a small saucepan. Heat on low and stir until thickened. Once cooled,  drizzle over your cake for a ghoulish Halloween effect.

Step 12 Dig in.

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