Today on The Takeaway we talked to New York Times food writer Melissa Clark about lessons we can learn from M.F.K. Fisher's classic book How to Cook a Wolf
. Catch the interview here
and see if our hosts could guess the secret ingredient in the cake. M.F.K. Fisher’s Tomato Soup Cake
Makes 1 (9- by 4-inch) loaf cake
1 cup sugar
3 tablespoons shortening
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 (10 3/4-ounce) can condensed tomato soup
1 teaspoon baking soda
1 1/2 cups raisins, prunes, or nuts, chopped
1. Preheat the oven to 325 F. Lightly grease a 9- by 4-inch loaf pan.
2. In the bowl of an electric mixer, cream the sugar and the butter. Sift the flour and spices into a bowl.
3. In a separate bowl, stir together the tomato soup and baking soda. Add half the soup mixture into the mixing bowl and combine. Scrape down the sides of the bowl and add half of the flour mixture, mix just to combine. Repeat with the rest of the soup mixture and the rest of the flour mixture. Using a spatula, fold in the dried fruit and nuts, if using.
4. Scrape the batter into the prepared pan and smooth the top with the spatula. Bake for 55 to 60 minutes, until the cake begins to pull away from the sides of the pan and a wooden skewer inserted into the middle comes out clean. Allow the cake to cool in the pan for 5 minutes, then turn out on a wire rack to finish cooling.