by Heather Schmitt-Gonzalez / Friday, July 8, 2011
50 Women Game-Changers (in Food): #5 M.F.K. Fisher - Tomato Soup Cake
I don't know if I want to be her, but I surely would love to know her. When I read her name as number five on the list, it seemed to ring some bells. I just wasn't sure where those bells were coming from. Who is this woman that I should know and revere? So, of course I started searching her name of google, amazon, and my library website. I reserved a copy of every single book in our library system that was written (in full or in part) by Fisher. I realized where I'd seen her name recently. It was in a fantastic, instructional cookbook I'd checked out from the library about six months back- Japanese Cooking: A Simple Art by Shizuo Tsuji. Fisher wrote the eloquent introduction that sets the backdrop for non-Japanese people wanting to learn the art in their own kitchen. Well, I'm a bit embarrassed that I did not know more about her before. But I am whole-heartedly making up for that now. Since I knew that How to Cook a Wolf was written during war-times (dealing with food shortages and rationing) and my library didn't have it, I ordered a copy from Amazon right away so that I'd have time to read it.
Combine baking soda with tomato soup...it'll be all bubbly and hard to turn away from (chemistry!). Sift spices and flour together in a separate bowl. Alternately add liquid and dry mixture in a couple of additions until just combined. Fold dried fruit and nuts in to batter. Scoop the thick batter into prepared pan, smoothing the top. Slide into oven and bake for ~60 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack until cool enough to turn out of pan. Replace loaf on rack until almost cool.
Beat cream cheese and powdered sugar together and smooth across the top. Serve slices of slightly warm loaf cake alongside a cup of coffee or tea...a cold glass of milk. Also good at room temperature or even cold.
*sources: MFK Fisher Foundation
I am sharing this post with:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.