Tomato Soup Cake
Discover the nostalgic charm of Tomato Soup Cake, a vintage dessert recipe that surprises and delights with its unique twist on traditional spice cakes. Made with undiluted condensed tomato soup, this moist cake boasts warm, aromatic notes of cinnamon, nutmeg, and cloves, perfectly complemented by the sweetness of granulated and brown sugars. Optional additions like raisins and chopped nuts add texture, while a cream cheese frosting or a sprinkle of powdered sugar provides the finishing touch. This easy-to-make cake, ready in under an hour, is a conversation-starter that's ideal for cozy gatherings or as a delightful treat with your afternoon tea. Perfect for those who love experimenting with retro-inspired baking recipes!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 10.75 oz can condensed tomato soup, undiluted
- 0.25 cups water
- 1 cup raisins (optional)
- 0.5 cups chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 8-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and ground cloves. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and softened butter. Beat with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs to the sugar and butter mixture, one at a time, beating well after each addition.
Pour the undiluted tomato soup and water into the wet ingredients and mix until fully incorporated.
Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Do not overmix.
If you're using raisins and/or chopped nuts, fold them gently into the batter with a spatula.
Pour the batter evenly into the prepared baking pan(s) and spread it out smoothly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional: Frost with cream cheese frosting or a simple dusting of powdered sugar before serving.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 36.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 247 mg | 5% | |
*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.
