For some Americans, the tomato soup fruitcake is a holiday classic.
For the rest of us, it's a head-scratching oddity.
Tomato Soup Fruitcake
Old recipe from 1962 Campbell's advertising
1 3/4 cups all purpose flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. each: ground cloves, cinnamon and nutmeg
1/2 cup shortening
1 can Campbell’s Tomato Soup
1 cup chopped candied fruit, or raisins, or prepared mincemeat
1 cup chopped walnuts
Preheat oven to 350˚ F. Grease and flour a 9-inch tube pan. In large bowl, sift dry ingredients together. Add shortening and 1/2 can soup. Beat until smooth. Add remaining soup and eggs. Beat again until smooth. Fold in fruit and nuts. Pour into pan. Bake about 1 1/4 hours. Cool in pan 10 minutes; remove.
Soften 3-oz. package cream cheese with 1 tbsp. milk; gradually blend in 2 1/2 cups sifted confectioners sugar and 1/2 tsp. vanilla extract.
Seems to me, fruitcake should be served on old-fashioned china.
Like this Christmas plate from Johnson Brothers:
Or this pattern from Spode:
Or this classic from Lenox: