This looks so good and I'd never heard of Tomato Soup Cake before and I'm a boomer! Marian is so sweet and her home with her ceramics is great. For 20+ years I also had a kitchen that was also so small I had to do all the prep on a counter outside of the kitchen but... I had great parties and meals and just goes to prove you don't need a big over the top kitchen to make magic!! You just need magic ✨
I’ve made this cake all my life. I always add nuts, and sometimes add drained, crushed canned pineapple! For the no-raisin crowd, chopped dried apricots or dried cranberries are nice, too.
I'm 70 years old. My grandmother made this cake, my mother made it, I make it, my daughter makes it, and my grandkids love eating it. Five generations of tomato soup cake lovers! We actually prefer it without frosting.
My great aunt made this every August for my great uncle’s birthday. The family would gather at their camp and we kids would get to go swimming. A big deal back in the fifties! She used cream cheese frosting too.
I was looking through my Nana's recipe box at her house a few weeks ago and found a recipe for tomato soup cake. I had never heard of it but thought it sounded so good. It's funny seeing a video about it now out of nowhere.
Made this cake for years from the Joy of Cooking and added coarsely chopped dates but left out the rasins and nuts. I never did ice it but as your mom did, dusted it with icing sugar. Yummmmm
MAKING A COMEBACK!!!?? LOL LOL It's made at least every May & Nov (our birthdays) as it's never left our family since the 50s.... And YES - Nuts!! One to Two Cups of walnut or pecans.We also frost the sides as leaving the icing off tends to dry out the cake from exposure. It's a British thing to only do the flat surfaces.
I grew up eating and baking this cake. My grandmother and mom made it; the recipe is out of a church cookbook (that I still have and use!). The recipe is a terrific example of old-school ones that continue to work well and deliver!
Check out the FULL RECIPE here: f52.co/3lHKxFb
Love Dan Pelosi. He needs to have his own cooking show on a major TV Network ASAP!!!!!!!!!!!!
Really can't get over how great this series is! Huge fan
The houses and kitchens you show are as amazing as the dishes! Thank you for the video!
Smiling so hard watching these two. What a fun duo.
What a fun duo!
I AM SO EXCITED FOR EVERYONE TO SEE THIS EPISODE, FALL IN LOVE WITH MARIAN, AND TO BRING "SWEETMEATS" INTO GAY CULTURE ❤️❤️❤️❤️❤️
This looks so good and I'd never heard of Tomato Soup Cake before and I'm a boomer!
Marian is so sweet and her home with her ceramics is great. For 20+ years I also had a kitchen that was also so small I had to do all the prep on a counter outside of the kitchen but... I had great parties and meals and just goes to prove you don't need a big over the top kitchen to make magic!! You just need magic ✨
Loving this series so much!
I’ve made this cake all my life. I always add nuts, and sometimes add drained, crushed canned pineapple!
For the no-raisin crowd, chopped dried apricots or dried cranberries are nice, too.
I'm 70 years old. My grandmother made this cake, my mother made it, I make it, my daughter makes it, and my grandkids love eating it. Five generations of tomato soup cake lovers! We actually prefer it without frosting.
Great series! I love seeing everyone’s homes and hearing the stories.
My great aunt made this every August for my great uncle’s birthday. The family would gather at their camp and we kids would get to go swimming. A big deal back in the fifties! She used cream cheese frosting too.
I was looking through my Nana's recipe box at her house a few weeks ago and found a recipe for tomato soup cake. I had never heard of it but thought it sounded so good. It's funny seeing a video about it now out of nowhere.
The ceramic pieces I have by Marian are some of my absolute favorites so I was beyond excited for this crossover moment and it did NOT disappoint 💕
really special cake 👍👍
We agree! Thanks for watching Dolcezze in forno!
Made this cake for years from the Joy of Cooking and added coarsely chopped dates but left out the rasins and nuts. I never did ice it but as your mom did, dusted it with icing sugar. Yummmmm
Love this series!!!
MAKING A COMEBACK!!!?? LOL LOL It's made at least every May & Nov (our birthdays) as it's never left our family since the 50s.... And YES - Nuts!! One to Two Cups of walnut or pecans.We also frost the sides as leaving the icing off tends to dry out the cake from exposure. It's a British thing to only do the flat surfaces.
I grew up eating and baking this cake. My grandmother and mom made it; the recipe is out of a church cookbook (that I still have and use!). The recipe is a terrific example of old-school ones that continue to work well and deliver!
Hey
Gorgeous!
This series is 🥰. We need Marian Bull's book to be bestseller that leads to movie that makes us laugh and cry, right?
This was great, love the secret sauce!
I would die if Grossy showed up at my apartment with that amazing Yeti bag to cook a family recipe. I love this series!!
Marian 💖💖💖
Cool stuff friend :) will try this soon.. thank you again for sharing, subscribed to your channel ☺️
Nut sweetmeats means "wet" walnuts or pecans, they are just shelled crushed walnuts or pecans soaked in syrup or honey.
Do you think this would work adapted to a carrot cake or zucchini bread?
Not a fan of tomato soup but a cake? There's enough flavoring going on to disguise the 🍅 soup.
like...two style icons in one ep???
Who is the person in the striped shirt walking into the kitchen at the 44-46 second mark?? 🤔🧐
Good eye! that's our friend Joy :)
Think y'all stole this idea from B. Dylan Hollins. He does it better.
What…?
@@poshrat993 here's the longer UA-cam version, but he did a stripped down version for tik tok over a year ago
ua-cam.com/video/eWyDYL5U1gU/v-deo.html