Tomato Soup Cake with Cream Cheese Frosting.Photo Credit : Aimee Seavey
Tomato Soup Cake is a sweet and spicy classic with a secret ingredient — a can of condensed tomato soup. This classic retro recipe was first shared by “Great New England Cook” Dorothy Oliveira of Rehoboth, MA in our September, 1978 issue. This version includes a few minor updates.
LEARN MORE:History of Tomato Soup Cake
1/4 cup shortening or butter
1 cup sugar
1 large egg
1 10.75 oz. can condensed tomato soup
1 teaspoon baking soda
1 1/2 cups sifted all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking powder
1/3 cups raisins
1/3 cup nuts
Preheat the oven to 350 degrees and grease the bottom of a loaf pan.
Cream together the shortening or butter and sugar until light and fluffy. Add the egg and combine.
While the butter and sugar cream, add the baking soda to the tomato soup and stir. Add to the creamed mixture and combine.
In a medium bowl, sift together the flour, cinnamon, cloves, nutmeg, salt, and baking powder. Add to creamed mixture and stir until just combined. Do not over mix. Fold in the raisins and nuts.
Fill the greased loaf pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.