tomato soup cake

Name: Tomato Soup Cake
Prep time: 10 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) sugar; 1/2 cup(s) margerine; 1 - can of tomato soup(do not mix with water); 1 teaspoon(s) baking soda; 2 teaspoon(s) baking powder; 2 cup(s) flour; 1 cup(s) raisans; 1 teaspoon(s) each-of cloves,cinnamon and nutmeg

(1 RATING)

41 Pinches

barbara hale

Hamden, CT

Updated on Sep 16, 2012

This recipe comes out of a cookbook my mother had,and it's filled with old fashioned,"tried and true" recipes.Don't be scared by the tomato soup here!The cake is really a nice thick and hearty cake,with great flavor.We don't even frost it,other than maybe with sprinkled powdered sugar atop of it.Hope you enjoy it!

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prep time 10 Min

cook time 25 Min

method Bake

yield 8 inch square pan

Ingredients

1 cup sugar
1/2 cup margerine
1 - can of tomato soup(do not mix with water)
1 teaspoon baking soda
2 teaspoons baking powder
2 cups flour
1 cup raisans
1 teaspoon each-of cloves,cinnamon and nutmeg

How To Make tomato soup cake

Step 1

Preheat the oven to 350.Grease and flour an 8inch square baking pan.

Step 2

Cream together the sugar and shortening.Then add and mx in the tomato soup.
Step 3

Add the dry ingredients and lastly,stir in the raisans.
Step 4

Bake at 350 for 20-30 min until top "springs back" to touch and is done. Can sprinkle with powdered sugar when cool,or frost it with whatever,if you want.We keep it simple..and it's great,quick and easy!
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