Bettcha can’t guess what’s in this cake! A secret ingredient that provides that extra moisture. Hint: Theme Thursday? Tomatoes?
Some of you may have guessed it by now, but maybe some of you have never heard of this recipe for Tomato Soup Cake that dates back quite a few years. It was popular when my Mom and Dad were young, and my mother used to make it when I was growing up. She got the recipe from my Dad’s mother. She made it about once a year, since it was my favorite cake and I always wanted it for my birthday. I loved it with walnuts and raisins in it and lots of cream cheese frosting.
The recipe got lost after a while, and when my children were young I wanted to make it for them, but couldn’t find the recipe. I was thrilled to find it on a web site called Heritage Recipes. We had a family birthday get-together last weekend, and I made this cake. The flavor and spiciness are just as I remember. It was like meeting an old friend again. If you are somewhat put off by using tomato soup in a cake, I promise you will never know its there. It just tastes like a wonderful spice cake. You must try it.
After having written the above introduction to this recipe I found another version of it using a spice cake mix, tomato soup, eggs and water. So that is the one I actually made since it was quick, but I am including both recipes here because I really want to save the original so it doesn’t get lost again. You can take your pick about which one to make, the quick version was also very moist and intensely spice flavored.
TOMATO SOUP SPICE CAKE
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 ( 10.75 ounce ) can tomato soup, undiluted
- 1 tsp. baking soda
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. cloves
- 1 tsp. nutmeg
- 1 cup raisins
- 1 cup chopped walnuts (optional)
1. Preheat oven to 350*F. Lightly grease and flour a 13 x 9-inch cake pan.
2. Cream the shortening with the sugar using an electric mixer. Add eggs, one at a time, beating well. Stir baking soda into the tomato soup and add to shortening/sugar mixture.
3. Whisk together dry ingredients and add to the creamed mixture. Beat to blend well.
4. Stir in raisins and nuts.
4. Pour into prepared pan and bake at 350*F for 45-50 minutes, testing with a cake tester or toothpick for doneness.
5. Let cool completely on a wire rack. Frost with cream cheese frosting.
- 1 ( 18.25 oz.) box Spice Cake Mix
- 1 ( 10.75 oz.) can condensed tomato soup
- 1/2 cup water
- 2 large eggs
Preheat oven to 350*F. Lightly grease 2 8″ or 9″-round cake pans, or a 13 X 9″ cake pan.
Mix cake mix, soup, water and eggs as per package directions.
Pour into prepared pan(s), and—-
Bake for 30 -35 minutes till it tests done with a toothpick.
Cool completely on a wire rack before frosting with cream cheese frosting.
SOURCES: Heritage Recipes, and CampbellSoup.com