Don't let the name fool you! This tomato soup cake tastes more like a spice cake so don't let the name fool you. You will want to try this one
When I was young, my mom used to make this tomato soup cake for dessert. The funny thing is, my Mom used to tell me and my younger brother that it was a “spice cake”. She did this because there was no way we would eat anything with tomato in it.
The funny thing is this cake does indeed taste like a spice cake. If I recall correctly, it wasn’t until I was an adult before she confessed and told me that it was a tomato soup cake and not spice cake.
Personally, I like this cake recipe with raisins, but I have some family members that don’t like raisins so on some occasions I leave them out.
You can also substitute the raisins with chopped dates. No matter what you decide, this tomato soup cake is absolutely delicious!!
I prefer to eat this cake without frosting, but if you are the frosting type, I would recommend a nice buttercream or cream cheese frosting.
How to Make this Tomato Soup Cake
Grease a 9-inch baking dish.
Cream butter. Add sugar and egg. Add tomato soup and mix with a hand mixer.
Add the rest of the ingredients and mix well.
Bake for 35 to 40 minutes or until a toothpick comes out clean.
Tomato Soup Cake
- 1 Cup White Sugar
- 1/2 Cup Unsalted Butter
- 1 Egg(s)
- 1 1/2 Cup All Purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Ground Cloves
- 1/4 Tsp Salt
- 1 Can Condensed Tomato Soup
how to make this recipe
- Grease a 9 inch baking dish.
- Cream butter. Add sugar and egg. Add tomato soup and mix with a hand mixer.
- Add the rest of the ingredients and mix well.
- Bake for 35 to 40 minutes or until toothpick comes out clean.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.