Old Fashioned Tomato Spice Cake
Delightfully nostalgic and uniquely delicious, this Old Fashioned Tomato Spice Cake is a vintage dessert that tastes like a warm hug from the past. With the surprising inclusion of canned tomato soup, this moist and tender cake boasts a harmonious blend of warm spices like cinnamon, nutmeg, and cloves, creating a richly spiced flavor with a delicate hint of tang. Perfectly balanced by the optional addition of sweet raisins and crunchy walnuts, this cake offers a rustic charm that’s hard to resist. Simple to prepare in just under an hour, it’s an ideal treat for family gatherings, fall celebrations, or anytime you crave a taste of old-fashioned comfort. Top it off with cream cheese frosting or a dusting of powdered sugar for the ultimate finish. This timeless recipe is a must-try for anyone who loves baking with unexpected ingredients and creating desserts with history.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, at room temperature
- 1.5 cups granulated sugar
- 2 pieces large eggs
- 1 10.75-ounce can canned tomato soup
- 0.25 cups water
- 0.5 cups raisins (optional)
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round pans.
In a medium bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition.
In a small bowl or measuring cup, combine the tomato soup and water. Stir until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the tomato soup mixture. Start and end with the dry ingredients. Mix until just incorporated. Avoid overmixing.
If using, fold in the raisins and walnuts gently with a spatula.
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Frost with cream cheese frosting or dust with powdered sugar before serving.
Nutrition Facts
Calories |
3997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 630.7 g | 229% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 366.1 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1748 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
