Tomato Soup Cake

Tomato Soup Cake

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Baby Kato


Fresh grinding of your spices will result in a beautiful, subtly flavoured cake.

The boiled frosting is my favourite way to ice this cake, but it is also pretty wonderful with cream cheese frosting or vanilla or chocolate butter creams. I hope you enjoy.


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8 - 12
20 Min
45 Min


  • 1 can(s)
    small, tomato soup
  • 1 c
    heaping, white sugar
  • 1 c
  • 2 c
  • 2 tsp
    baking powder
  • 1 tsp
    nutmeg, freshly ground
  • 1 tsp
    cloves, freshly ground
  • 1 tsp
  • 1 tsp
    baking soda
  • 1/2 c
    chopped walnuts
  • 1/2 c
    yellow raisins

  • 1 1/2 c
    brown sugar
  • 1/3 c
    unsalted butter, melted
  • 1/3 c
    whole fat milk
  • 1/4 tsp
    sea salt

How to Make Tomato Soup Cake


  1. Preheat oven to 350 degrees.

    Prepare cake pan 13 x 9 x 2 or a bundt pan: grease pan with butter and then sprinkle with a dusting of flour, making sure to get rid of any excess flour. Set aside until needed.
  2. In a bowl cream the sugar and butter, until smooth and creamy.
  3. Next add all the dry (sifted) ingredients together, and add to the butter and sugar mixture, mixing well.
  4. Next you will add the baking soda to the tomato soup, and blend, then add it to the batter, making sure to mix well.
  5. Add the nuts and raisins and bake in a 350 oven for 45 minutes or until done.
  6. While the cake is cooling, start on the delicious frosting.
  7. Boiled Frosting

    Place all ingredients in a small pot, whisking constantly, bring to a boil, and allow to boil for one minute.
  8. Then remove from heat and continue whisking while the frosting cools and becomes thick. (5 to 10 minutes.)
  9. Pour over cake, working quickly, smooth the frosting over the entire surface of the cake until it drips down the sides.

Printable Recipe Card

About Tomato Soup Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: Canadian

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