Tomato Soup Cake

Tomato Soup Cake Recipe

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Gina Cormier


My father was the cook and baker in our house growing up. This was his favorite cake and a favorite of my kids. I think it's from the 40's.


★★★★★ 1 vote

20 Min
1 Hr


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  • 1 c
  • 1/2 c
    shortening (regular)
  • 1
  • 2 c
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    cinnamon, ground
  • 1 can(s)
    cream of tomato soup (cambells)
  • 1 tsp
    baking soda
  • 1 c
  • 1/4 c

How to Make Tomato Soup Cake


  1. Cream together: 1 Cup sugar, 1/2 Cup Shortening, 1 egg
    Mix wet and dry together.
  2. Sift together: 2 Cups flour, 2 tsp baking powder, 1/2 tsp salt, nutmeg, cloves, cinnamon
    Put 1/4 tsp baking soda into 1 can of tomato soup. Mix in. Rinse out can with 1/4 c water and add to cake mixture. Lastly add 1 C floured raisins (sprinkle flour over raisins and shake off excess)
    Mix the remaining items and put into meatloaf pan/bread pan. (spray pan with cooking spray and lightly flour.)
    Bake 1 hour 325 degrees.

    Frost with cream cheese frosting:
    Mix 3ozs cream cheese (softened) 1/4 C plus 2 tbs butter (softened) and 1 tea vanilla. Granually beat in 2 C powered sugar until smooth.

Printable Recipe Card

About Tomato Soup Cake

Course/Dish: Cakes

Show 3 Comments & Reviews

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