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2017 Almanac

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Mrs. Blum's Recipe Contest

Mrs. Blum's Recipe ContestThe following recipe is the winner of our 2017 contest.
Mrs. Blum

 

 

 

 

 

 

1st Place
Kimberly Mittendorf
Paducah, KY

Tomato Soup Cake

Mix together:
1 can condensed tomato soup
1 level teaspoon baking soda

Cream together:
1 cup sugar
1/2  cup melted butter
1 egg

Sift together:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon salt

1 cup chopped dates
1/2 cup chopped walnuts

Cake Preparation: Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans.

First, mix the teaspoon of baking soda with the can of tomato soup and set aside.

Next, cream sugar, melted butter and egg.

Sift together the flour, baking powder, cinnamon, nutmeg, cloves, ginger and salt.

Combine the tomato soup mixture and creamed sugar/butter/egg mixture together. Alternately add and beat the dry ingredients and soup mixture together. Add the dates and walnuts by hand.

Pour into prepared cake pans and bake for 30 minutes or until a toothpick inserted near the center comes out clean.

Cool in pans on a wire rack for 15 minutes. Run knife around sides of cakes to loosen. Turn cakes out and cool completely before frosting with Ginger Cream Cheese Frosting.

Ginger Cream Cheese Frosting
1 1/2 (8 oz.) packages cream cheese, softened
1/2 cup unsalted butter, softened
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
2 cups powdered sugar
3 tablespoons finely chopped crystallized ginger
4 tablespoons chopped walnuts

Beat together cream cheese, butter, ginger and vanilla extract.  Gradually add sugar, beating until smooth.

Place one cake layer top side down on serving plate. Spread about 3/4 cup of frosting over cake layer. Add the top cake layer and frost both the top and sides of the cake. Sprinkle the crystallized ginger bits and the chopped walnuts over the cake’s top for garnish. Beautiful cake!

Recipe BoxMrs. Blum's Recipe Contest

I remember fondly my beautiful red-headed grandmother every time I enjoy a slice of her classic dessert - Tomato Soup Cake with Ginger Cream Cheese Frosting.

My grandmother showed her love for family by preparing the most delectable meals and desserts made from scratch. The truly amazing fact was that she was able to prepare culinary masterpieces without the modern day conveniences which we enjoy in today’s kitchens.

My grandmother’s kitchen was small in square feet with few cabinets and limited counter space. She had no microwave, dish¬washer, granite or marble counters, convection oven or recessed lighting. However, her culinary creations were on par with any 5-star restaurant. She relied on skills passed down decade-from-decade, honed by love to nurture a large and precious family.

Tomato Soup Cake with Ginger Cream Cheese Frosting is one of my favorite recipes handed down from her recipe box to mine. The combination of tomato soup, spices, walnuts and chopped dates is reminiscent of a spice cake, yet this delicious confection is in a class of its own.

She is gone now, but I still feel her spirit every time I taste this unique and delicious dessert. My wish for everyone is they, too, have a recipe which brings back fond memories of a loved one long passed.

These recipes are our priceless culinary connections!Mrs. Blum

 

 

Be sure and submit an entry in this year’s Mrs. Blum’s Recipe Contest.
Summertime always makes us think of fresh vegetables, herbs and fruit. What are your favorite recipes using “fresh” ingredients? Once again, there will be one $500 winner for the freshest and tastiest recipe.

Please remember, one recipe per reader – more than one, will disqualify all.

Also just a reminder – we ask that when you send in your recipe, make sure you include measurements with your ingredients as well as complete instructions on making that favorite dish. Be sure and write clearly – if we can’t read it, we can’t test it. Also be original, no recipes from a published cookbook or internet website. Recipes must be mailed in – no faxes or emails.

The deadline for entries is May 1, 2017. The grand champion will be notified by July 1, 2017.

Send your recipe to:

Mrs. Blum's Recipe Contest
3301 Healy Drive
Winston-Salem, NC 27103