Tomato Soup Cake
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- 1-10.75 oz can(s)
- condensed tomato soup
- 1 tsp
- baking soda
- 1 c
- 1/2 tsp
- 1 1/2 c
- self-rising flour
- 1 c
1Combine the tomato soup and the soda in a bowl, and let it stand.
2Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
3Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
4Comments from website: I followed the recipe with four changes: I omitted the salt, I used all-purpose flour and added 1 tsp baking powder, I omitted the raisins (we're out), and I added maybe 3/4 or 1 tsp of lemon extract. I used a silicone bundt pan sprayed with Pam, and, for whatever reason, it took 1 hour and 20 minutes to bake. It was awesome! I might add a little more baking powder next time but maybe not. It wasn't dense, it just didn't rise a whole lot.
My husband HATES tomato soup, and he couldn't guess what was in the cake. Success! Oh, and I iced it with 'cream cheese' icing (8 oz soft neufchatel cheese, 2 TBS soft butter, maybe 1½ cups icing sugar, 1 tsp vanilla, 1 tsp lemon extract, maybe 1 or 2 TBS milk). Fabulous! Thanks for sharing, Debbie!
5Here's the link to the recipe and all of the comments: allrecipes.com/...Detail.aspx