Tomato Soup Cake Recipe

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Tomato Soup Cake

Donna Roth

By
@LuvnMom

The talk of a tomato soup cake intrigued me, I love spice cake and trying more unusual ingredients makes it all the more appealing. I have not tried this recipe yet, and some of the comments on the allrecipes.com website mentioned lowering the sodium in it, so I'm including some of their revisions.


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Rating:

Comments:

Ingredients

1-10.75 oz can(s)
condensed tomato soup
1 tsp
baking soda
1 c
sugar
1
egg
1/2 tsp
salt
1 1/2 c
self-rising flour
1 c
raisins

Directions Step-By-Step

1
Combine the tomato soup and the soda in a bowl, and let it stand.
2
Cream 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.
3
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
4
Comments 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!
5
Here's the link to the recipe and all of the comments: allrecipes.com/...Detail.aspx

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy