Tomato Soup Cake
"I know you see the soup and say uck, This is very good cake. You'll just haaave to try it Yummy!"
photo by GlamAtomic
- Ready In:
- 47mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 473.18 ml sugar
- 118.29 ml shortening (crisco)
- 2 eggs
- 1 can tomato soup (Campbell's)
- 118.29 ml milk
- 473.18 ml flour
- 7.39 ml baking powder
- 2.46 ml baking soda
- 1 ground cloves
- 7.39 ml cinnamon
- 3.69 ml salt
- 118.29 ml floured raisins
directions
- Cream together sugar,shortening.
- Add eggs, soup,and milk.
- Sift together flour,baking powder, soda, cloves,cinnamon, salt.
- Mix batters together.
- Fold in raisins.
- Pour into a greased floured 13x9 baking dish.
- Bake at 375 degrees for 40 minutes.
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Reviews
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Dont let the tomato soup turn you away fom this recipe. Very moist cake. It wont last long. I had a pregnancy craving for this cake. My mom used to make this cake when i was a kid. -
I love this cake! I have made it for work a couple of times, and also baked it for my inlaws. To add a bit of an extra 'kick' and 'glamorize' it I poked a few holes in it while it was cooling and poured a tad of Captain Morgan's Spiced Rum and allowed it to soak in. Once cool, I layered it up and filled and coated it with Cream Cheese Frosting, Brown Decorative Sugar Crystals and Pecans. Delicious! -
I have been making this recipe for years. It is a wonderful moist cake. I use cream cheese frosting. It is one of my husband's favorites.
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This was such a great cake. I made a few revisions-- 1 cup of sugar was enough, used egg whites, and instead of shortening I used 4 tablespoons each sunflower oil and applesauce. Spiced it with 1 t cinnamon, and 1/4 t each ground clove and allspice. Used 1/2 cup diced walnuts instead of raisins, and frosted half with chocolate frosting and the other half with vanilla, it was a winner! I'd definitely make this again, I was always curious to try tomato soup cake and I think I'll stick with this recipe from now on!
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This is a delicious cake! I substituted crisco canola oil for the shortening and 1/2 tsp allspice for the cloves and it turned out great. I didn't ice it and it is a perfect snack cake. Will make again - thanks for posting!
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Tweaks
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This was such a great cake. I made a few revisions-- 1 cup of sugar was enough, used egg whites, and instead of shortening I used 4 tablespoons each sunflower oil and applesauce. Spiced it with 1 t cinnamon, and 1/4 t each ground clove and allspice. Used 1/2 cup diced walnuts instead of raisins, and frosted half with chocolate frosting and the other half with vanilla, it was a winner! I'd definitely make this again, I was always curious to try tomato soup cake and I think I'll stick with this recipe from now on!
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This is a delicious cake! I substituted crisco canola oil for the shortening and 1/2 tsp allspice for the cloves and it turned out great. I didn't ice it and it is a perfect snack cake. Will make again - thanks for posting!
