TOMATO SOUP CAKE

April Alvarez

By
@peaches58

This is my Grandmothers recipe. She would make this cake every christmas, and she would always let me help. I know what your thinking "TOMATO SOUP"? trust me this is one of the best cakes and I promise no one not even you will know it's tomato soup when you eat it.


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Comments:

Cook:

1 Hr

Ingredients

3/4 c
shortening (like crisco)
1 1/2 c
sugar
1 can(s)
10.75 ounce can tomato soup
3/4 c
water
3 c
flour
1 tsp
baking soda
3 tsp
baking powder
1/4 tsp
salt
1 1/2 tsp
cinnamon
1 tsp
ground cloves
1 1/2 tsp
ground nutmeg
1 1/2 c
chopped walnuts
1 1/2 c
raisins (very optional) i don't like raisins

CREAM CHEESE FROSTING:

2
8 ounce package of cream cheese softened
1/2 c
butter (softened )
2 c
powder sugar
1 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt,tube pan or 2, 8 inch cake pans.
2
Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.



In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.

Pour batter into pan. Bake 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
3
In a large bowl, cream together the shortening and sugar until light and fluffy.
4
In a separate bowl, combine tomato soup, water and baking soda.
5
Slowly add soup mixture to the flour mixture. Stir in the raisins(OPTIONAL) and nuts until well blended.
6
Pour batter into pan. Bake 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan.
7
When cool, place cake on serving dish. Frost with Cream Cheese Frosting as follows:

Cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

About this Recipe

Course/Dish: Cakes