Tomato Soup Red Spice Cake
Discover the surprisingly delightful fusion of sweet and savory in this Tomato Soup Red Spice Cake, a retro classic with a modern twist. Perfect for fall baking or any special occasion, this moist and flavorful cake harnesses the unexpected addition of condensed tomato soup to create a perfectly tender crumb. Infused with warm spices like cinnamon, nutmeg, and cloves, and optionally studded with raisins and chopped nuts, it delivers a cozy, nostalgic flavor profile. Quick to prepare in just under an hour and versatile enough for a rustic powdered sugar topping or indulgent cream cheese frosting, this unique dessert is sure to intrigue and impress your taste buds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 cup unsalted butter
- 2 large eggs
- 10.75 ounces condensed tomato soup (undiluted)
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.5 cup raisins (optional)
- 0.5 cup 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 9-inch round cake pans.
In a medium bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves. Set aside.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.
Add the eggs to the butter, one at a time, beating well after each addition.
Reduce the mixer speed to low. Add the condensed tomato soup, milk, and vanilla extract, mixing until fully combined and smooth.
Gradually add the dry ingredients to the wet mixture, beating just until the batter comes together. Do not overmix.
If using, fold in the raisins and chopped nuts gently with a spatula.
Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for 30-35 minutes (for the 9x13-inch pan) or 25-30 minutes (for the round cake pans), or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar or frost with cream cheese frosting for added sweetness.
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 618.7 g | 225% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 386.8 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 352 mg | 27% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2405 mg | 51% | |
*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.
