tomato soup cake

Name: Tomato Soup Cake
Prep time: 20 min
Cook time: 1 h
Yield: 8
Ingredients: 1 cup(s) suger; 1/2 cup(s) shortening (regular); 1 - egg; 2 cup(s) flour; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) ground cloves; 1/2 teaspoon(s) cinnamon, ground; 1 can(s) cream of tomato soup (cambells); 1 teaspoon(s) baking soda; 1 cup(s) raisins; 1/4 cup(s) water

(1 RATING)

41 Pinches

Gina Cormier

Cape Cod, MA

Updated on May 5, 2011

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.

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prep time 20 Min

cook time 1 Hr

method ---

yield 8-10 serving(s)

Ingredients

1 cup suger
1/2 cup shortening (regular)
1 - egg
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon, ground
1 can cream of tomato soup (cambells)
1 teaspoon baking soda
1 cup raisins
1/4 cup water

How To Make tomato soup cake

Step 1

Cream together: 1 Cup sugar, 1/2 Cup Shortening, 1 egg Mix wet and dry together.

Step 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.
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