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Tomato Soup Cake

User Rating 5 Star Rating (1 Review)

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More spice cake recipes below

Ingredients:

  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup butter
  • 1 pound light brown sugar
  • 2 eggs
  • 1 can (10 1/2 ounces) condensed tomato soup
  • 2 cups chopped walnuts or pecans
  • 1 cup raisins or chopped dates

Preparation:

Directions for tomato soup cake
Preheat oven to 350°. Into a large bowl sift flour and baking soda, cinnamon, ground allspice, nutmeg, and ground cloves; set aside. In a large mixing bowl with an electric hand-held mixer on high speed, cream butter until light. Beat in sugar until light. Add eggs, beating until light and fluffy. Pour soup into a 2 cup measure; add water to measure 2 cups. Beating on low speed, add flour mixture to butter and egg mixture (about 1/4 at a time) alternately with tomato soup mixture, ending with flour mixture. Beat just until combined. Fold in nuts and raisins or dates; spoon into a greased and floured 13x9x2-inch baking pan. Bake for 55 to 60 minutes, or until cake tests done. A cake tester or wooden pick should come out clean. Cool cake in the pan on a rack for about 30 minutes. Turn tomato soup cake out of pan onto rack to cool completely. Frost tomato soup cake with Cream Cheese Frosting or your favorite icing.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Tomato Soup Cake???, Member 25Dragons

This cake is a delicious cake, the recipe goes together easily and it comes out a pretty colour, you don't expect the spicy taste, because of the colour but its a nice surprise. My daughter said Tomato Soup in a cake, get out of here! But she tried the cake and loved it too! I personally adjusted the recipe to leave out the cloves as I don't like them, but the cake as a whole is fabulous.

7 out of 7 people found this helpful.

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