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 tomatoes 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 that she confessed and told me that it was a tomato soup cake and not a 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. Don't you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.
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 tomato soup cake without frosting, but if you prefer yours with frosting I recommend either a buttercream frosting or my cream cheese frosting.
My mom recently reminded me that when we were young, we used to eat this cake with a dollop of whipped cream instead of frosting. Sounds yummy to me!
For more great recipes made with Condensed Tomato Soup, I suggest you check these recipes out:
📋 What ingredients do I need
You will need the following ingredients to make this Tomato Soup Cake recipe (see recipe card for quantities): White Sugar, Unsalted Butter, Eggs, All Purpose Flour, Baking Soda, Baking Powder, Ground Cinnamon, Ground Nutmeg, Ground Cloves, Salt and Condensed Tomato Soup.
🥣 How to make Tomato Soup Cake
Preheat the oven to 350°F. Grease a 9-inch baking dish. Set aside.
In a mixing bowl, cream the butter. Add the sugar and egg. Add tomato soup and mix with a hand mixer.
Add the rest of the ingredients and mix well.
Bake for 45 minutes or until a toothpick comes out clean.
Tomato Soup Cake
Equipment
- Bowl for Mixing
- Hand Mixer
- Cake Pan (9-inch)
Ingredients
- ½ Cup Unsalted Butter
- 1 Cup White Sugar
- 1 Egg, beaten
- 10 ¾ oz Condensed Tomato Soup
- 1 ½ Cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cloves
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350°F. Grease a 9-inch baking dish. Set aside.
- In a mixing bowl, cream the butter. Add the sugar and egg. Add tomato soup and mix with a hand mixer.
- Add the rest of the ingredients and mix well.
- Bake for 45 minutes or until a toothpick comes out clean.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Mary
When I saw this recipe I wondered who would put tomato soup in a cake recipe. So after making it I realized it was the best cake that I had made in a long time. Very moist and very delicious. It is more like a spice cake than anything.